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Spaghetti  with Garlic and Anchovies   
HT  MC  20 mins


Serves 4       Hot   Pasta   Fish   Herbs   Vegetables  Main Course   Dairy Free  Eggless



350g/12oz Spaghetti

1 tbsp Olive Oil

2 Garlic Cloves, crushed

1 Fresh Red Chilli, finely chopped

1 tbsp Fresh Basil, chopped

50g/2oz tinned Anchovy Fillets, drained and chopped

150g/6oz Pitted Black Olives, chopped

1 tbsp Capers

1 x 400g/14oz tin Chopped Tomatoes




1. Heat the oil in a small pan add the garlic, chili and basil and sauté gently for 5 minutes until the garlic is soft.


2. Add remaining ingredients, except pasta and gently simmer for 10 minutes. Meanwhile, bring a large saucepan of water to the boil, add the pasta and cook for 10-12 minutes. Drain well.


3. To serve - toss the pasta in the hot sauce and serve immediately.




Serving Suggestions :


Ciabatta Bread


Fresh Fruit and Ice Cream


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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