So. How to politely describe this dish then? Let’s say that the name links this quick, tangy, salty and robust dish, to ladies of the night.. Whether it’s purely in name, or factually linked to the stories passed down over the decades, this dish certainly gets the blood pumping.
It’s my chosen twist on Jamie Oliver’s Classic Tomato Spaghetti – if you can master that one, this is merely a minor deviation that will boost your repertoire and get your taste buds dancing to a new tune.
Essentially, it’s a tomato spaghetti which is elevated to the next level with black olives, anchovies and capers. I also like to add a touch of chilli for good measure.
- 400g spaghetti
- 3 cloves garlic, sliced
- 4 anchovies, chopped
- 2 tbsp capers, rinsed
- 1 tsp dried chilli flakes
- 100g black olives, pitted & torn
- 1 x 400g tin tomatoes or large handful of cherry tomatoes, halved
- Fresh basil leaves
- Olive Oil
For me, this is a dish I like to throw together when I come in late and the fridge is bare; it’s a classic ‘store-cupboard dinner’. To be terribly honest, I can’t say I’ve ever actually measured the ingredients out before now. Recipes are after all, merely guides.
Bring a large pan of water to the boil and season with salt. Cook the pasta as per the packet instructions.
About 5 minutes before the pasta is ready, heat a few tablespoons of olive oil in a frying pan and add the garlic, anchovies and chilli flakes. As the garlic begins to turn golden and the anchovies start to melt away, add the capers and olives, followed by the tomatoes. If you’re using fresh tomatoes, a dash of passata can help. Cook for a few minutes and then add the drained pasta together with a dash of the starchy cooking water to bring it all together.
Serve topped with fresh basil leaves and a little parmesan cheese.