Serves: 4
Ingredients
6 tablespoons olive oil
1 garlic clove, peeled and finely sliced
8 anchovy fillets in oil, drained and chopped
½ teaspoon dried chilli flakes
50g salted capers, rinsed under cold water
100g pitted Kalamata olives, halved
2 x 400g tins cherry tomatoes
1 tsp dried oregano
500g linguine
salt to taste
For the garlic bread
200g softened butter
2 cloves of crushed garlic
Fresh parsley.
Method
Heat the oil in a large frying or wok over a medium heat and fry the garlic and anchovies for about 2 minutes, stirring occasionally with a wooden spoon. Add in the chili, capers and olives and continue to cook for a further 3 minutes. Continue to stir.
Pour in the cherry tomatoes and dried oregano and stir well. Simmer gently for 8 minutes, uncovered stirring every couple of minutes. Once ready, season with salt, remove from the heat and set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, then add to the sauce. Stir everything together for 30 seconds to allow the flavours to combine.
Serve immediately.
For the bread mix the butter parsley and garlic together. Spread it onto to crusty bread and toast under the grill.
