Serves 4
400g Spaghetti
1 x 400g can whole tomatoes (With Juices, Roughly Chopped)
4 Fillets Anchovies (Roughly Chopped)
1 tablespoon Capers
12 Black Olives (Pitted)
2 Garlic Cloves (Crushed)
4 tablespoons Extra Virgin Olive Oil (60ml)
Fresh Flat Parsley Leaf (Finely Chopped)
Salt & Pepper (Fresh Or Dried To Season)
While your spaghetti cooks in salted boiling water, prepare your sauce.
Heat up some olive oil in a large saucepan.
Add garlic and chili peppers. When garlic is golden, add anchovies, olives and capers.
Let cook for a few seconds before pouring tomatoes into the pan. Cook for approximately five minutes.
About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce.
Sprinkle freshly chopped parsley. Serve immediately.
Grublover comment
When trying to cut down your fat you don't have to cut pasta altogether - simply choose tomato rather than creamy based sauces. This is one of my favourites and is bursting with flavour. If you are dining out order an entree size instead of a main - it is usually almost as large as a main anyway, and will be more than enough.
400g Spaghetti
1 x 400g can whole tomatoes (With Juices, Roughly Chopped)
4 Fillets Anchovies (Roughly Chopped)
1 tablespoon Capers
12 Black Olives (Pitted)
2 Garlic Cloves (Crushed)
4 tablespoons Extra Virgin Olive Oil (60ml)
Fresh Flat Parsley Leaf (Finely Chopped)
Salt & Pepper (Fresh Or Dried To Season)
While your spaghetti cooks in salted boiling water, prepare your sauce.
Heat up some olive oil in a large saucepan.
Add garlic and chili peppers. When garlic is golden, add anchovies, olives and capers.
Let cook for a few seconds before pouring tomatoes into the pan. Cook for approximately five minutes.
About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce.
Sprinkle freshly chopped parsley. Serve immediately.
Grublover comment
When trying to cut down your fat you don't have to cut pasta altogether - simply choose tomato rather than creamy based sauces. This is one of my favourites and is bursting with flavour. If you are dining out order an entree size instead of a main - it is usually almost as large as a main anyway, and will be more than enough.
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