Pasta with anchovies, tomatoes, olives and garlic

Name: Pasta with anchovies, tomatoes, olives and garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 50 g can anchovies in oil; 2 garlic cloves, crushed; 4 pieces sun-dried tomato, drained and roughly chopped; 400 g can chopped tomatoes; 500 g (1lb 2oz) spaghetti; 200 g (7oz) black olives, roughly chopped; 2 tbsp. capers, drained; 23 tbsp freshly chopped flat-leafed parsley

Anchovies and olives are a great combination with tomatoes and garlic, This pasta recipe is bound to become a firm favourite midweek meal.

By The GH Kitchen TeamPublished: 20 February 2003

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Food, Cuisine, Noodle, Spaghetti, Chinese noodles, Pasta, Ingredient, Al dente, Pancit, Recipe,

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

50 g can anchovies in oil
2 garlic cloves, crushed
4 pieces sun-dried tomato, drained and roughly chopped
400 g can chopped tomatoes
500 g (1lb 2oz) spaghetti
200 g (7oz) black olives, roughly chopped
2 Tbsp. capers, drained
23 tbsp freshly chopped flat-leafed parsley

Directions

1. Step 1
  Drain the oil from the anchovies into a large pan. Heat the oil, then add the garlic and cook for 1min. Add the anchovies and sun-dried tomatoes and cook, stirring, for a further 1min. Add the canned tomatoes and bring to the boil. Season well and simmer for 10-15min.
2. Step 2
  Meanwhile, cook the spaghetti in a pan of boiling salted water according to the instructions on the packet.
3. Step 3
  Add the black olives and capers to the tomato sauce and stir to mix in. Drain the pasta thoroughly, reserving around a ladleful of the cooking water. Return the spaghetti to the pan, then add the tomato sauce and chopped parsley and stir into the pasta, pouring in a little of the reserved cooking water to thin the sauce, if necessary. Toss the pasta well and serve immediately.
  
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Per Serving:

Calories: 620
Total carbs: 96 g
Total fat: 18 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time