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Tomato and olive spaghetti

Blog: Norfolk Single Dad
Posted by: Eddie2sox Tuesday 6th February 2007, 7:38pm

This turned out to be delicious and - apart from the anchovies - veggie friendly. Best thing is I made enough to save two servings in the freezer!

Ingredients:

350g spaghetti

1 tbsp olive oil

2 garlic cloves, finely chopped

anchovy fillets

400g can plum tomatoes

100g pitted black olives, roughly chopped

3 tbsp capers, roughly chopped

2 tbsp chopped fresh parsley

Method:

1. Stir the spaghetti into a large pan of boiling water and cook for 12-15 minutes, until just tender.

2. Meanwhile, heat the oil in a pan and cook the garlic and anchovies for 2 minutes. Tip in the tomatoes and cook for 5 minutes, breaking them lightly with a wooden spoon. Stir in the olives and capers and cook for a further 5 minutes. Season to taste and stir in the parsley.

3. Drain the pasta well and return to the pan. Stir in the sauce, divide between warmed bowls and serve.

Takes 15 minutes; serves 4.

Per serving: 377kcal; 13g protein; 68g carbohydrate; 8g fat; 1g saturated fat; 4g fibre; 0 added sugar; 1.98g salt.

Yes, the picture is my own attempt this very evening, and it was FANTASTIC!

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