Maccheroni with Anchovies, Olives and Capers

Method

1. 1

   Crush the tomatoes and their juice by hand in a bowl. Halve the olives and slice the garlic thinly.

2. 2

   Warm the oil, garlic and anchovies in a wide skillet over low heat for 2–3 minutes, stirring and breaking up the fillets with a wooden spoon. Add the tomatoes before the garlic browns and simmer uncovered for about 15 minutes, until a spoon drawn across the pan leaves a brief trail.

   Start 2 min timerStart 15 min timer
3. 3

   Stir the olives and capers into the sauce for the final 3 minutes. Meanwhile cook the maccheroni in lightly salted water. Reserve 150 ml of cooking water and drain the pasta 1 minute before it is al dente.Stir the olives and capers into the sauce for the final 3 minutes. Meanwhile cook the maccheroni in lightly salted water. Reserve ⅔ cup (150 ml) of cooking water and drain the pasta 1 minute before it is al dente.

   Start 3 min timerStart 1 min timer
4. 4

   Toss the maccheroni in the sauce with a splash of the reserved water until al dente and evenly coated. Taste before adding salt. Scatter over chopped parsley and serve.