One-pot olive and anchovy vermicelli
NUTRITION: PER SERVING
FAT: 16.9G (2G SATURATED)
CARBOHYDRATES: 48.8G(8.3G SUGARS)
1 tbsp light olive oil
1 onion, finely chopped
3 garlic cloves, crushed
400g tin cherry tomatoes
½ tbsp tomato purée
4-6 anchovy fillets
2 tbsp capers
100g pitted green olives, roughly sliced
225g angel hair/vermicelli pasta, roughly broken up
50g toasted pine nuts to serve
3 tbsp chopped fresh herbs (use just one or any mix of rosemary, flatleaf parsley, oregano and basil) to serve
Heat the oil in a large frying pan over a low-medium heat and cook the onion
for 8 minutes or until softened and lightly golden. Add the garlic and cook for 2 minutes more. Add the tomatoes, tomato purée, anchovies and 100ml cold water, mix well and bring up to the boil, then reduce the heat to low and simmer for 15 minutes.
Stir in the capers and olives, taste and season with salt and pepper. Scatter the broken pasta over the tomato sauce and pour in 400ml cold water. Gently mix with a fork, then push down the pasta with the back of a large spoon so it’s covered by the liquid.
Bring back to the boil, then simmer for 5 minutes until the pasta is al dente. Scatter over the pine nuts and herbs just before serving.
Add ½-1 tsp chilli flakes
with the tomatoes in step 1 to
give this dish a mild kick.