(Quick recipe for a last minute dish of pasta).
Cooking time 10/15 minutes
short pasta (80 to 100 gr per person on average)
9/10 Sun dried tomatoes stripes (take them out of the jar and let the oil drip).
3/4 anchovy fillets in olive oil
1/2 garlic cloves (depending on your taste)
Olive oil, olives, capers, fresh parsley, basil finely chopped, dried origano, salt and pepper, tomato paste, Parmesan cheese.
Heat some olive oil in a skillet and add the crushed garlic and the chopped anchovies fillets.
Let fry for a few minutes until the anchovies are dissolved and the garlic turns brownish in colour.
Add the tomatoes cut into small pieces and some tomato paste (or some tomato sauce if you prefer. a creamier sauce). Add some water to keep it moist and add the herbs, salt and pepper. Let cook for a few minuets then add the olives and the capers.
Cook again for an extra 5/6 minutes adding some more water if necessary.
In another pan boil the water. add salt and cook the pasta; once ready drain it, add it to the sauce and toss for a few minutes. Add lots of grated Parmesan cheese and serve hot.
* I love this pasta dish, it is quick, tasty and has healthy ingredients. I use sun dried tomatoes made by my father in law but the ones from a jar are also fine.
You can add other herbs if you like them, and please note (for those who do not love them) that the anchovies will literally dissolve in the oil and that they enhance the taste of the dish but do not take over....