A classic from the Italian tradition these spaghetti with anchovies, black olives & cherry tomatoes are a must for the Summer.
Really quick and easy to make, this is a failproof recipe that everybody will love. —Claudia Armani
Fill a saucepan with some water and place on the hob (use boiling water form the kettle to save time)
In the meantime, splash some extra-virgin olive oil on a non-stick pan (use ceramic where possible) add the peeled garlic cloves cut in half, the chili flakes, anchovy fillets and let it warm at low heat for 2-3 minute.
Use a wooden spoon to make sure that warmed up anchovy fillets melt into the oil then add the pitted olives cut in had and cherry tomatoes cut in half and let it cook at low heat for 5 min.
In the meantime when the water in the sauce span reach boiling point, add a pinch of salt and then the spaghetti. Cook according to the packet instruction and when the pasta is ready drain it and place it in the sauce pan, stir through and let it cook in the pan for 30 sec. Enjoy!