An easy go to spaghetti dish which is a midweek pasta straight from the store cupboard. You only need to add some fresh tomatoes and 15 minutes to be in Italian pasta heaven.
200g dried Spaghetti
1 garlic clove, finely sliced
150g mixed cherry tomatoes, halved
5 anchovy fillets in olive oil
1 Tsp dried chilli flakes
2 Tbsp finely chopped fresh parsley leaves
1 heaped Tbsp tomato puree
6 sliced artichoke hearts from a jar (in olive oil)
Salt and pepper
Extra virgin olive oil
Bring a large pan of salted water to the boil, add the pasta and cook until al dente or according to the pack instructions, typically around 8 minutes.
While the pasta is cooking heat a few tablespoons of the olive oil in a deep sided saute pan over a low heat, add the garlic and chilli and allow it to infuse with the warm oil for a few minutes. Turn up the heat slightly and add the tomato puree and anchovies, cook for a further minute or two to break down the anchovies. Add the tomatoes and season well with salt and pepper, add the olives and artichokes. At this stage add a ladel or two of the now starchy pasta sauce to the pan to create a thick glossy pasta sauce. Keep warm over a really low heat.
Once the pasta is cooked use a pasta ladel or tongs to lift the spaghetti directly from the water into the sauce, combine well, add the chopped parsley and serve in bowls with extra black pepper and a drizzle of extra virgin olive oil.