Pantry pasta
This anchovy spaghetti can be created in minutes with just a handful of store-cupboard ingredients.
SERVES 2 READY IN 20 mins
✱ 200g spaghetti
✱ 50g tin anchovies in oil
✱ 1tbsp capers, drained and rinsed
✱ 1tbsp olive oil
✱ 2 garlic cloves, thinly sliced
✱ ½tsp crushed chilli flakes
1 Cook the spaghetti in a large pan of boiling, salted water, according to the pack instructions.
2 Meanwhile, pour the oil from the tin of anchovies into a very small pan and cook the capers for 2-3 mins until crisp. Lift the capers out onto a plate, then turn the heat down low and add the oil.
3 Add the sliced garlic to the pan and cook for 5 mins, but remove before it colours. Add the anchovies and cook for 2 mins, whisking to break them up. Add the chilli flakes and a ladleful (about 100ml) of cooking water from the spaghetti, and continue to simmer gently until the pasta is cooked.
Drain the pasta and return to the pan. Add the anchovy sauce and toss well together. Divide
