Wholewheat Pasta, dry
340 g, spaghetti
3 clove(s), crushed
1 tablespoon(s), level
Waitrose Cooks' Ingredients Anchovy Paste
900 g, halved
Olives, in Brine
15 individual, Kalamata, pitted, sliced
Capers, in Brine
3 tablespoon(s), rinsed
30 g, chopped, plus extra for garnish
1 pinch, or red pepper flakes
Asda Panko Breadcrumbs
30 g, toasted
- Bring a large pot of salted water to a boil and cook the spaghetti according to pack instructions.
- Meanwhile, heat the oil in a large nonstick pan over a medium-low heat. Add the garlic and cook, stirring, until golden brown, for about 2-3 minutes. Stir in the tomato purée and anchovy paste and cook for a further 2-3 minutes. Add the tomatoes, olives and capers to the pan. Cook for about 5 minutes, tossing, until the tomatoes are heated through and beginning to soften.
- Drain the pasta, reserving 1 cup of pasta cooking water. Add the pasta to the sauce along with ¾ of the reserved pasta water, parsley and red pepper flakes. Cook until piping hot and the sauce is thick enough to coat the pasta (it’s okay if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid).
- Season to taste and serve immediately, garnished with parsley and breadcrumbs.