Hello and happy Monday!
To make this pasta dish (for two), you will need:
1-2 cloves of garlic
1 teaspoon anchovy paste (optional but sooooo worth it)
1 can crushed tomatoes, or 3-4 whole tomatoes, diced
1 packet thin or angel hair spaghetti
Salt, pepper, and parmesan cheese, to taste
Basil for garnish, if you want to be fancy
To begin, put a large pot of water on the stove with several tablespoons of salt added.
Set heat to high, and cover the pot entirely.
Next, in a medium sized pan, heat up a few glugs of olive oil.
Chop or grate your garlic into the oil, and turn down the heat a little. Add the anchovy paste and mix into the garlic. You could also add capers, olives, or mushrooms at this step if you like, but I didn’t have any on hand.
Once the garlic is cooked a little (but not burned!), add the tomatoes. Keep stirring until the sauce starts to bubble a bit, then turn the heat to low and let it simmer. You can also add a little splash of red wine if you have it handy.
As the sauce simmers, throw your pasta into the pot, lid removed, and let it boil away for the time indicated on the packet. Keep an eye on it, stirring the spaghetti occasionally.
Top tip: before you drain your pasta, grab a cup of the boiling pasta water (using a mug or similar), and set aside. You can use it later if your sauce gets too thick.
Once drained, add the spaghetti to your sauce, and toss together using tongs, until the sauce is completely integrated.
Sprinkle with some sea salt and ground pepper flakes, and serve!
A perfect weeknight dinner for when you don’t have much in the fridge and don’t feel like going to the store.
With a glass of wine, a sprinkling of Parmesan, and a mixed salad, this is one of my favorite dinners ever.
Even this guy liked it.
And his crazed look here is because I told him to look ‘happy and excited’…#fail
Promise me you’ll try this one? It’s a winner, I swear…especially with a little dessert served afterwards!