Sometimes simple is best and this classic pasta dish is hard to beat if you are after a comforting bowl of carby goodness.
Even if the idea of anchovies weirds you out a little don’t worry, they basically melt into the sauce and add an amazing depth in terms of flavour to the finished dish so don’t you dare and leave them out!
Same goes for the capers and olives that are here to provide a delicious salty earthiness that is hard to resist and elevate this from a standard tomato sauce into something quite special
I guess this is quite a grown-up pasta recipe, no cream and no gimmicks, but I absolutely adored it and only sprinkled a little bit of cheese on top as the flavours on the plate and specifically the finished sauce really did do the talking.
An impressive dinner dish rustled up in under 20 minutes and made with easy to find and cheap ingredients. After all it doesn’t always have to be truffles…
- 350g pappardelle (I love the Sainsbury’s Taste The Difference version)
- Sea salt
- Olive oil
- 4 medium cloves garlic, finely chopped by hand (see note)
- 6 anchovy fillets in oil, finely chopped (I used these)
- Large pinch red pepper flakes (or more if you like it spicy)
- 1/4 cup capers, drained and chopped (about 60g) (see note)
- 1/2 cup chopped pitted black olives (about 2 ounces; 120g)
- 1 1/2 tins of whole baby plum tomatoes (I used these)
- Minced fresh parsley leaves
- Some roughly shaved parmesan (optional)
- Cook your pappardelle according to packet instructions.
- In a medium pan heat up about 4 tablespoons of the oil.
- Add the garlic, anchovies, and red pepper flakes.
- Cook over medium heat until garlic is very lightly golden, about 5 minutes.
- Add capers and olives and stir to combine.
- Add tomatoes, stir to combine, and bring to a bare simmer. Season with salt and pepper
- Continue to simmer until pasta is cooked
- Drain your pasta and toss with sauce
- Plate up, top with parsley and parmesan and enjoy!