Pasta with Anchovies and Chili [Pasta con Acciughe e Peperoncino]
Servings: servings
Pasta with Anchovies and Chili is a quick and deliciously Italian pasta dish with anchovies, cherry tomatoes, black olives, capers and chiles.
Equipment
- Wooden cutting board
- Wooden spoon
- Strainer
- Cooking pot
- Frying pan
- Digital scale
- Measuring tools
- High-quality cooking knives
Ingredients
The Pasta
- 450 g spaghetti pasta or linguine
- 1 tsp. salt for the water
The Sauce
- 2 Tbsp. extra virgin olive oil
- 3 garlic cloves peeled and finely chopped
- 1 dried red chile crumbled or finely chopped
- ¼ tsp. red chili powder alterative to dried red chile
- 60 g anchovies in oil drained and finely chopped
- 225 g pitted black olives roughly chopped
- 45 g capers drained and rinsed
- 225 g cherry tomatoes halved
- 1/2 tsp. salt or to taste
- 1/4 tsp. freshly ground black pepper or to taste
- fresh basil leaves to taste
Notes
"Gordon Ramsay's Home Cooking" Recipe Book
Instructions
The Pasta
- Fill a large pot with water and bring it to a boil. While the pasta water is getting to a boil, prepare your ingredients. Peel and chop 3 garlic cloves. Drain and finely chop 60 g anchovies in oil.
- Chop roughly 225 g pitted black olives. Clean and halve 225 g cherry tomatoes.
- Once the water is boiling 1 tsp. salt, add the 450 g spaghetti pasta and cook according to the package instructions until al dente.
The Sauce
- While the pasta is cooking, heat a wide high-sided frying pan or sauté pan over medium heat. Add approximately 2 Tbsp. extra virgin olive oil to the pan.
- Add the finely chopped 3 garlic cloves, crumbled 1 dried red chile (or you can instead use ¼ tsp. red chili powder, and chopped 60 g anchovies in oil to the hot oil. Sauté for 2 minutes until the garlic becomes aromatic and the anchovies start to melt into the oil.
- Stir in the roughly chopped 225 g pitted black olives, rinsed 45 g capers, and halved 225 g cherry tomatoes.
- Cook over medium heat for 4–5 minutes until the tomatoes have softened and the mixture is well combined.
- Once the pasta is cooked, drain it using a colander. Toss the drained pasta in the pan with the sauce, ensuring it is well coated. Taste and adjust the seasoning with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper.
The Serving
- Serve the Pasta with Anchovies and Chili [Pasta con Acciughe e Peperoncino] drizzled with a little additional olive oil to taste and garnished with fresh basil leaves.