A full-of-flavour pasta recipe thats ready in minutes
Looking for a super quick midweek meal? Look no further, as I have cooked this dish for years, and I love it. It is a quick (I mean rapid) tasty dinner that takes as long as boiling dried spaghetti in a pan. Anchovies, tomatoes, capers, and spaghetti that is freshly cooked are so much better than a microwave meal and are nearly as quick. So read on to find out how to cook my super quick spaghetti recipe.
I remember seeing a version of this many years ago on YouTube, it was from somebody based in Camden Market, over the years, I have tweaked it slightly feel free to add your slant on this, if this is any recommendation I have cooked this many times as a midweek super quick dinner, sometimes I do throw in other igredients but I’ve listed the basics and I’ll it up to you to add your preferences.
Howver the key for me is fresh tomatoes and good capers that go so well with a tin of anchovies, I use dried pasta, but feel free to use fresh (even quicker). Its such a wholesome meal and ideal if you have had a hard day and need a foodie fix that won’t tax the brain or hurt the pocket.
The great thing is that most of the essential ingredients for me are in the fridge or cupboard. You will see I have added parmesan to my dish. I know that there is a debate about whether parmesan goes with fish; however, in the dish, I think it works with the salty anchovies.
Please give it a whirl, I’m sure it will soon become a quick easy regular meal in your house.
If you like this recipe you might like
Prawn Risotto with a mild curry flavour
Super Quick Spaghetti recipe
Print RecipeIngredients
- Tin of Anchovies 50g
- 8 cherry tomatoes (halved)
- 2 Tbsp of Capers
- Dried Spaghetti 80-100g
- 1 clove of garlic
- pinch of chilli flakes
- 1 Tbsp of olive oil
- Splash of sherry vinegar
- 2 Tsp of tomato puree
- Grated Parmesan (optional)
Instructions
Boil water for the spaghetti, adding salt to the pan. While it was coming up to the boil, I opened and drained the anchovies, finely chopping them. Chop the capers and mixed them with the anchovies. Cut the tomatoes in half.
When the water is boiling, add the dried spaghetti. After 5 minutes heat the olive oil in a frying pan add the anchovies, capers, chilli flakes, and tomatoes, cook for a couple of minutes, then add the garlic, Sherry Vinegar and tomato puree. Cook for a further 3 minutes or until the tomatoes are soft.
The pasta should be ready and added to the frying pan, coating the sauce. Serve it with parmesan and chopped herbs.
