Ingredients<\/strong><\/p>\n400 g dried spaghetti<\/p>\n
olive oil<\/p>\n
4 garlic cloves, peeled and finely sliced<\/p>\n
3 anchovy fillets , chopped<\/p>\n
2 fresh red chillies, sliced (seeds in)<\/p>\n
a small handful of black olives, destoned<\/p>\n
2 handfuls very ripe cherry tomatoes, halved<\/p>\n
a small bunch of fresh basil, leaves picked or, if you prefer, dried oregano and fresh chopped parsley<\/p>\n
Parmesan cheese, to serve<\/p>\n
Method<\/strong><\/p>\nBring a large pot of salted water to the boil, then add the spaghetti and cook according to packet instructions.<\/p>\n
Meanwhile, place a large frying pan over a medium\u2013high heat. Add a good lug of olive oil, followed by the garlic, anchovy and chilli. Tear in the olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.<\/p>\n
Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen. Have a taste and season if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.<\/p>\n
Or an original Italian recipe:<\/h2>\n
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