Wholemeal pasta, dry
340 g, spaghetti variety
3 clove(s), crushed
Salted anchovies in oil, drained
4 medium, finely chopped
450 g, halved
Canned cherry tomatoes
1 can(s), (1 x 400g can)
Black olives, drained
15 individual, kalamata variety, sliced
Capers, rinsed, drained
Fresh flat-leaf parsley
½ cup(s), chopped, plus 2 tbs extra to serve
Dried chilli flakes
¼ cup(s), (35g), toasted
- Cook pasta in a large saucepan of lightly salted boiling water, following packet instructions, or until just tender. Drain, reserving 1 cup (250ml) pasta cooking liquid.
- Meanwhile, heat oil in a large non-stick frying pan over medium-low heat. Cook garlic, stirring, for 2-3 minutes or until golden. Add tomato paste and anchovies and cook, stirring, for 2-3 minutes. Add tomatoes, olives and capers and cook, stirring for 5 minutes or until tomatoes are heated through and beginning to soften.
- Add pasta to sauce along with ¾ cup (180ml) reserved pasta cooking liquid, parsley, and chilli flakes. Cook for 2-3 minutes or until hot and liquid thickens to coat pasta (it’s okay if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid). Season with salt and pepper. Serve sprinkled with extra parsley and breadcrumbs.