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150g De Cecco Spaghetti
1 tbsp Waitrose & Partners Unfiltered Extra Virgin Olive Oil, plus extra to serve
2 garlic cloves, thinly sliced
4 Waitrose & Partners Anchovy Fillets in Extra Virgin Olive Oil
1 tbsp essential Waitrose Tomato Purée
400g can chopped tomatoes
10 Gaea Pitted Kalamata Olives, torn in half
Handful Cooks’ Ingredients Basil from a medium pot, plus extra leaves to serve
2 tsp Cooks’ Ingredients Nonpareille Capers, drained
1. Bring a large pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, in a wide pan, gently heat the olive oil, garlic and anchovies. Sizzle gently for 2 minutes, encouraging the anchovies to melt into the oil with a few stirs, then add the tomato purée and cook for 1 minute until it turns a burnished, golden red.
2. Add the tomatoes and olives, partially cover, and turn up the heat. Bubble hard for 5 minutes until the sauce has thickened and is rich and tasty.
3. When ready, drain the pasta, reserving a cup of the cooking water. Add the pasta to the sauce with 2 tbsp reserved water and mix well. Season, then toss a handful of the basil into the pan. Divide between plates then finish with the capers, extra basil and a drizzle of oil.
For a slight kick, add a pinch of Cooks’ Ingredients Organic Hot Chilli Flakes to the pan as you soften the garlic and anchovies.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2019.