It is said that the ladies of the night would make this quick sauce for extra energy using their store-cupboard ingredients. However, our friend Michelina showed us this version made with fresh cherry tomatoes rather than the canned variety. I absolutely love the punchy, spicy flavours and cook it regularly for quick lunches.
- 3 tablespoons extra-virgin olive oil
- 1 large garlic clove, lightly crushed
- ½ – 1 fresh red chilli, finely chopped
- 2 heaped heaped tablespoons black olives, pitted and halved
- 1 heaped tablespoon capers, drained and rinsed if salted
- 6 anchovy fillets
- large handful of parsley, finely chopped
- 350 g cherry tomatoes, quartered
- salt, if necessary
- 350 g spaghetti, to serve
Make sure you have all the ingredients to hand and then cook the pasta in a large pan of well-salted boiling water. Heat the oil in a large frying pan and fry the garlic and chilli, followed by the olives, capers and anchovies. Stir frequently to break up the anchovies. Add the parsley and stir through. A‰fter 2 minutes, add the tomatoes. Taste the sauce and season if necessary. Cook for another couple of minutes.
When the pasta is ready, use tongs to lift‰ it from the saucepan directly into the frying pan, along with a tablespoon of cooking water to lengthen the sauce. Serve immediately.
Use canned tomatoes instead of fresh, and instead of the anchovies, gently stir through good-quality canned tuna at the last minute.
This recipe first appeared in The Amalfi Coast by Katie and Giancarlo Caldesi.