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Caper, black olive, anchovy and chilli spaghetti

Name: Caper black olive anchovy chilli spaghetti doctor Sandro Demaio
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: ¼ cup (60ml) olive oil; 2 cloves garlic, finely chopped; 2 tbs salted capers rinsed; 1/3 cup (40g) pitted black olives; 2 anchovy fillets, torn; ¼ tsp dried chilli flakes, or to taste; 2 x 400g cans crushed tomatoes; ¼ tsp dried oregano; 500g spaghetti; Grated parmesan and basil, to serve

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Caper, black olive, anchovy and chilli spaghetti

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Easy, quick, healthy and full of flavour, what more could you want for dinner tonight? This recipe is an edited extract from The Doctor’s Diet by Dr Sandro Demaio (Macmillan Australia, $34.99).

¼ cup (60ml) olive oil
2 cloves garlic, finely chopped
2 tbs salted capers rinsed
1/3 cup (40g) pitted black olives
2 anchovy fillets, torn
¼ tsp dried chilli flakes, or to taste
2 x 400g cans crushed tomatoes
¼ tsp dried oregano
500g spaghetti
Grated parmesan and basil, to serve

Method

1.

Heat olive oil in a large deep frying pan over low heat, add garlic, capers, olives, anchovy and chilli and cook for 5 minutes or until fragrant but not coloured (or it will be bitter). Stir in the tomato and oregano, then cover and cook for 10 minutes.
2.

Meanwhile, bring a large saucepan of salted water to the boil and cook spaghetti for a few minutes short of the time specified on the packet (about 3 minutes). You want the pasta to still be quite firm – it will cook further in the pan with the sauce. Drain, reserving ½ cup (125ml) of cooking water.
3.

Remove 2 tbs of sauce to a bowl. Add drained spaghetti to the sauce in pan. Toss, adding reserved cooking water to loosen it a little. Cook over low heat for 3 minutes or until pasta is al dente.
4.

Season, divide among bowls, top each with a little reserved sauce, parmesan and basil, and serve.