Rosie introduced me to this a few weeks ago when her brother was up. It smelt and tasted fantastic. She kindly sent me the recipe - it must be said it is originally a Nigel Slater (and therefore fabulous) and this is the Barking Baking attempt! Adding a little chilli powder is definitely worth it if you've got some as it adds a bit of a kick.
So easy. So full of flavour. So cheap. It made Rob very happy. Beautiful.
So easy. So full of flavour. So cheap. It made Rob very happy. Beautiful.
Ingredients
Method
Pop the oil on the heat. Add in the chopped garlic and anchovies and cook for about 2 minutes, allowing the anchovies to break up.
Now add the tomatoes. Let it simmer. After about 5 minutes chuck the pepper (you won't need salt, there is plenty in the anchovies), chilli powder, olives and capers in.
Now put the pasta on and let everything simmer until that is done. I didn't have cheese with this - I don't think you need it.
Done. Easy. Boooommm.
You can freeze this or alternatively lob it in the fridge and eat as soup the next day - or with pasta if you are addicted... Makes about 4 meals worth.
- 4 tablespoons olive oil
- 2 cloves of garlic
- 2 tins of anchovies in oil
- 2 tins of chopped tomatoes
- Lots of pitted olives (no stone)
- Lots of capers
- Half a teaspoon chilli powder
- Pepper
Method
Pop the oil on the heat. Add in the chopped garlic and anchovies and cook for about 2 minutes, allowing the anchovies to break up.
Now add the tomatoes. Let it simmer. After about 5 minutes chuck the pepper (you won't need salt, there is plenty in the anchovies), chilli powder, olives and capers in.
Now put the pasta on and let everything simmer until that is done. I didn't have cheese with this - I don't think you need it.
Done. Easy. Boooommm.
You can freeze this or alternatively lob it in the fridge and eat as soup the next day - or with pasta if you are addicted... Makes about 4 meals worth.
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