Anchovies add a very subtle flavour to this recipe so you can stop grimacing. Besides, the little fishies are chock full of healthy Omega-3 fatty acids and you’ll hardly know that they are there.
Serves 4 - 6 as a side dish. Add chicken or seafood for a main dish to serve 3 - 4 people.
- ¼ cup extra virgin olive oil
- 1 cup sundried tomatoes, chopped or julienne
- 2 oz jar anchovy fillets packed in oil, drained and minced
- 2 Tbsp capers, rinsed and coarsely chopped
- 2 garlic cloves, minced
- juice of ½ lemon
- chopped parsley for garnish
- ½ lb (225 gr) spaghettini
Heat a large skillet over medium heat and add the olive oil. Sauté the tomatoes, anchovies, capers, and garlic for five minutes. Add lemon juice and gently simmer for 10 minutes.
Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Add 1/4 cup of the pasta water to the sauce. Drain pasta, add to the sauce, and toss to combine. Transfer to a bowl and garnish with parsley. Serve warm.
It makes for a lovely presentation topped with grilled vegetables, grilled or poached fish, or grilled & sliced chicken breast. You could also toss it with shrimp or clams to make a light and tasty seafood pasta.