Thursday, April 8, 2010
Midweek pasta - Spaghetti With Chillies, Anchovies, Capers And Pancetta
Ok it is the time of the week again! This is a tummies' staple that appears fairly often, it also means someone else might be doing the cooking. Very much a pantry to the table in less than 20 minutes' kind of dish. We often serve this with a salad of rocket and shaved parmesan, omit the pancetta if you wish. The only problem is one often go for a second serving because it is so delicious!
P.S It gets dark here by 5pm now so I am playing around with artificial lighting, any tips anyone?
4 tbs of capers, rinsed and drained
6 anchovies fillets
6 garlic cloves
6 hot chillies
200 g of pancetta, cubed (optional)
1 packet of spaghetti, cooked til al dente
salt and pepper to taste
chopped parsley to serve
grated parmesan to serve
Chop the first 4 ingredients together, set aside.*
Cook pasta with plenty of salted boiling water.
Saute garlic, chillies and pancetta with some olive oil.
Drain pasta and mix with the saute mixture together with chopped parsley and 2/3 cup of the pasta cooking water. Check for seasonings.