[ RECIPE ] Spaghetti with Tomatoes, Chillies & Anchovy

It wasn’t until I turned 20 that I realised just how popular Pasta actually was! It sounds crazy but in my house growing up, pretty much everything was served with chips. When I got to University, most of my flatmates would cook pasta on a very regular basis. As I got older I realised there was much more to food than just chips. Pasta became a real staple in my cupboard, as well as one of the first items on my shopping list.

This pasta dish is made with Wholewheat Spaghetti as it is a much healthier version than the White alternative. Like all Italian-inspired food, this dish was made with all fresh ingredients that really bring out the authentic taste you would associate with Italy. It has been taken (and sightly adapted!) from Gordon Ramsay’s ‘Ultimate Cookery Course’, a book that really got me started in the kitchen.

(Serves 2)

200g Dried Wholewheat Spaghetti
Olive Oil
1 x Large Garlic Clove (peeled & finely chopped)
1 x Red Chilli (finely chopped)
3-4 x Anchovy Fillets (drained & finely sliced)
150g Cherry Tomatoes (halved)
Salt & Ground PepperBasil Leaves, to garnish
Extra Virgin Olive Oil

– Method

1. First off, cook the spaghetti in very salted, boiling water for around 17 minutes or until cooked.

2. Heat a medium-sized frying pan with a few teaspoons of olive oil on a medium-high heat. Add the garlic, chillies & anchovies for a few minutes until the anchovies start to melt into the oil.

3. Add the cherry tomatoes and stir for another 5 minutes until everything has combined together.

4. Drain the pasta with a sieve or colander and then re-add it back to the pan. Combine the sauce from the frying pan to the spaghetti and mix well.

5. Garnish with fresh basil leaves and top off with some good quality extra virgin olive oil.