Name: Tomato, olive and anchovy pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2 clove garlic, crushed; 1 teaspoon dried oregano leaves; 6 anchovy fillets, drained, chopped finely; 4 medium (760g) vine-ripened tomatoes, chopped; 2 tablespoon baby capers, drained; 1/2 cup (80g) black olives, pitted, halved; salt and freshly ground black pepper, to season; 500 gram garganelli pasta

Tomato, olive and anchovy pasta

Garganelli are little pasta squares rolled into a tube, which can be ridged or smooth. We chose ridged garganelli for this tomato, olive and anchovy pasta as the little ridges help the sauce cling to each piece.

Serves 6

Prep

10M

Cook

30M

Total

40M

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Ingredients

1/2 cup (125ml) extra virgin olive oil

2 clove garlic, crushed

1 teaspoon dried oregano leaves

6 anchovy fillets, drained, chopped finely

4 medium (760g) vine-ripened tomatoes, chopped

2 tablespoon baby capers, drained

1/2 cup (80g) black olives, pitted, halved

salt and freshly ground black pepper, to season

500 gram garganelli pasta

Method

1.In a large frying pan, heat oil over medium heat and cook garlic, oregano and anchovies for 1-3 minutes, or until fragrant. Add the tomatoes, capers and olives; cook, stirring, for 2-3 minutes, or until heated through. Season to taste.

2.In a large saucepan of boiling, salted water, cook pasta according to packet instructions. Drain and return to the pan.

3.Add sauce to the pasta, then toss thoroughly. Divide pasta between bowls and serve.

Not suitable to freeze. Pasta suitable to microwave. This recipe can be served warm or cold as a salad. Garganelli is a dried egg pasta. You can substitute any other variety of short pasta, such as penne, rigatoni or cellantani, if desired.
Note

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Ingredients

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