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?

Serves 4

you'll need;

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

olive oil

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.

Serve immediately with an extra drizzle of olive oil and grated parmesan.