From www.nigella.com by Nigella Lawson
3 tbsp olive oil
8 anchovies (drained and finely chopped)
2 cloves garlic (peeled and finely sliced, crushed or grated
½ tsp dried chilli flakes (or 30ml pickled red jalapeno chilli peppers, drained, sliced and diced)
500 gms spaghetti
1 x 400 gms can chopped tomatoes
150 gms (drained weight) pitted black olives (chopped a bit)
2 tbsp small capers (rinsed and drained)
3 tbsp chopped fresh parsley (to serve – optional)
salt (to taste)
pepper (to taste)
1.Put water for pasta on to boil, though you don’t need to get started on the sauce until itis pretty well boiling.
2.Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.
3.Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute.
4.This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.
5.Going back to the sauce, add the tomatoes, olives and capers and cook for about 10 minutes, stirring every now and again, by which time it will have thicken slightly. Taste for seasoning.
6.Just before the pasta is ready, remove about an espresso cupful of cooking water, and reserve it. When the pasta is cooked as desired, drain and add the spaghetti to the sauce in your wok or pan, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there’s some to hand, and serve in slatternly style, preferably with an untipped cigarette clamped between crimson-painted lips.
Les Crenilles, (Chardonnay), Dureuil Fontaine, Bourgogne AOC, France, 2013, MYR100
Sangiovese, Tenuta La Fuga, Rosso di Montalcino DOC, Italy, 2013, MYR125