Anchovy and Olive Fettucine

Serves 2

If you like anchovies, and the equally strong salty tastes of olives and capers, you will love this easy pasta dish! If you don't, perhaps try something else on the blog, although I do think bacon would make a good alternative to the anchovies...

Ingredients:

• 1 white onion
• 1 garlic clove, crushed
• 1 red Chilli, chopped and seeds removed if less heat is desired
• 1 small carton of passata - this is "crushed tomatoes" - please note the difference between passata and tomato purée - purée is much more concentrated and would be WAY too strong for this dish. Passata is available in most stores now, in either bottles or cartons. If you really can't find it, use a tin of tomatoes and blend them fine if you prefer a less chunky sauce (I do)
• Half a cup of red wine
• Salt and pepper to taste
• About 12 olives, pitted and cut in half lengthways
• About 15-18 capers
• 1 tin or bottle of anchovies, you will need 4-6 anchovies per serving, a small tin would have just enough
• Your favourite combination of fresh herbs - this time around I used thyme in the sauce, and sprinkled chopped parsley on afterwards. Oregano would also work, but basil is my favourite.
• Fresh or dried Fettuccine
• Grated pecorino cheese (Parmesan would also work)

Method:

1. Chop the onion really fine and start frying in olive oil on high heat for about 3 minutes.
2. Add the garlic and fry a little longer.
3. Add the chopped chilli, followed by the passata, wine and salt and pepper. Remember not to use too much salt as the dish has a lot of salty ingredients. Add the olives and capers, and the thyme if using it.
4. Let the sauce simmer on medium heat for as long as you like, at least 10 minutes. Remember the longer it cooks, the better the flavours develop, but also check it frequently and top up with water if it is drying out.
5. 15 minutes before serving, boil some salted water in a large pot. Once boiling add the Fettucine. Keep tasting it to make sure you take it out when it is 'al dente' and don't overcook it!
6. Drain and then dish the Fettucine into large bowls, followed by the tomato sauce. Arrange the anchovies on the top - they don't really need to be cooked in the sauce, as they would just disintegrate... Sprinkle any chopped fresh herbs over the top, followed by some grated pecorino, freshly ground pepper and maybe a drizzle of olive oil. Serve with a robust red wine. Enjoy!