Thursday, April 10, 2003

Tomato, Olive, Basil & Parsley Spaghetti

Serves 4

2 cloves garlic, sliced
1/4 teaspoon chilli flakes
680ml tomato puree
1/3 cup white wine
1 teaspoon sugar
8 anchovies, chopped (optional)
400g spaghetti
1/3 cup chopped basil leaves
1/3 cup chopped flat-leaf parsley
1/3 cup sliced black olives
cracked black pepper, to taste
1/4 cup finely grated parmesan cheese

Heat a deep frying pan over medium-low heat. Add the garlic, chilli flakes, tomato puree, wine, sugar and anchovies, if using, and simmer for 5 minutes or until the sauce thickens slightly.
Meanwhile, cook the spaghetti & drain.
To serve, stir the basil, parsley, olives and pepper through the sauce, toss with the pasta and top with the parmesan.

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