Name: Pasta with Anchovies and Chili [Pasta con Acciughe e Peperoncino]
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 450 g spaghetti pasta (or linguine); 1 tsp. salt (for the water); 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)

Pasta with Anchovies and Chili [Pasta con Acciughe e Peperoncino]

By Denis Elas The Chef

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Pasta with Anchovies and Chili [Pasta con Acciughe e Peperoncino]

Pasta with Anchovies and Chili is a quick and deliciously Italian pasta dish with anchovies, cherry tomatoes, black olives, capers and chiles.

Recipe dedicated to:My love for Gordon's passion for food

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Instructions

The Pasta

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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.
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Chop roughly 225 g pitted black olives. Clean and halve 225 g cherry tomatoes.
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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

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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.
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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.
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Stir in the roughly chopped 225 g pitted black olives, rinsed 45 g capers, and halved 225 g cherry tomatoes.
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Cook over medium heat for 4–5 minutes until the tomatoes have softened and the mixture is well combined.
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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

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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.