Pasta with tomato, olives, anchovy, basil & lemon
This a delicious summer pasta filled and flavours of the Mediterranean with tomato, olives, anchovy basil and lemon recipe.
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Ingredients
- 250 gms long noodle pasta spaghetti or linguini
- 3 – 4 cloves garlic finely chopped or crushed
- ½ - 1 green or red chilli de-seeded and finely chopped additional dried chilli flakes too if desired
- 6 – 8 anchovy fillets roughly chopped
- 50 g black Calamata olives de-pitted and halved
- 30 gm capers drained and roughly chopped
- 300 gms baby tomatoes halved
- Bunch basil about 10gms roughly chopped
- Small bunch parsley about 8gms roughly chopped
- Zest of half a lemon
- 30 – 40gms grated Parmesan or however much you like
- olive oil for cooking
- Sea salt & black pepper
Instructions
- Bring a large pot of water to the boil and salt generously. Cook the pasta according to the pack instructions and until al dente.
- Once cooked drain and set aside with a little olive oil drizzled over to separate the noodles.
- While the water is boiling, chop up all the ingredients in the recipe as mentioned above. Set aside.
- When the pasta is nearly ready, heat a non-stick pan over medium heat and add a generous glug of olive oil. Cook the tomatoes for about 1 minute then add the garlic and chilli. Toss around the pan for about 2 minutes.
- Add the anchovies, olives and capers and cook for a further minute or two. Add a splash of water if necessary and if the ingredients start to stick to the pan. Swirl around to ensure the water emulsifies with the sauce.
- Add the drained pasta to the sauce and add the lemon zest. Once it’s heated through and mixed, remove the pan from the heat and add the chopped herbs.
- Serve immediately with the grated Parmesan cheese and extra fresh basil if desired. Season to taste with salt and black pepper.
Servings: 2