Storecupboard spaghetti
minestrone soup in two white bowls with spoon and pepper mill
This quick and easy but tasty spaghetti recipe is simplicity itself—you can make it with just a few ingredients from your storecupboard. Adapt this gutsy dish for vegetarians by replacing the anchovies with chopped fresh tomato.
Preparation time: 10 minutes
Cooking time: 10 to 15 minutes
Serves 4
8 canned anchovy fillets in olive oil
6tbsp olive oil
2tbsp small capers (non-pareils)
180g (6½oz) small pitted black olives
3 garlic cloves, crushed
100g (4oz) coarse fresh breadcrumbs from a baguette or ciabatta
500g (1lb 2oz) dried spaghetti
zest of a lemon
4tbsp chopped fresh flat-leaf parsley
1 Put a large pan of salted water on to boil. Pound the anchovies with half the olive oil to make a paste. Mix together the anchovies, capers and olives. Heat the remaining oil in a frying pan, fry the garlic quickly, then add the breadcrumbs and fry until browned.
2 Cook the pasta until al dente, around 10 minutes. Drain, return to pan and add anchovy mix and lemon zest plus a little extra oil if it’s a bit dry. Stir in the parsley and freshly ground pepper. Scatter over garlic crumbs and serve.
Per serving: 740cals, 26g fat, 4g saturated fat, 112g carbohydrate
