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Spaghetti with anchovies and fresh tomatoes

This is my version of “spaghetti with aglio e olio”, just as easy to make but much lighter and healthier. The fresh tomatoes and pecorino add an extra dimension of flavour, colour and piquancy. But if you should find hard to buy the pecorino cheese, parmesan cheese will be just as good.


12 anchovies under oil

2 tbsp. capers chopped

3tbsp. chopped walnuts

12 black olives stoned and chopped

1 medium onion sliced

2 cloves garlic

1/3 mug of water

fresh chilli to taste

10 cherry tomatoes chopped

300 gr spaghetti

4 tbsp pecorino cheese grated

Serves 4

Put all the ingredients together, except for the tomatoes, in a small saucepan and cover with the water. Bring to boil and then simmer on a low heat for 10 minutes, stirring and adding more water if necessary. When the ingredients are reduced to a dense sauce, almost to a paste, turn off the heat. If you want at this point you can remove the garlic. Chop the tomatoes in small pieces, let them drain for few minutes and mix with the sauce when the heat is off. Cover and let it stand while you cook the spaghetti in salted water. When the spaghetti are al dente, remove from the heat and drain very well.

Mix with two thirds of the sauce reserving the rest to top individual portions in shallow plates. Sprinkle with pecorino cheese.


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