Prep. Time: 5 min, Cooking Time: 15-20 min, Serves up to 4 people
250gr whole grain spaghetti
2 tablespoons olive oil
5 cloves of garlic, finely chopped
6 anchovy fillets, chopped
400gr peeled chopped tomatoes (tinned)
A handful of parsley, finely chopped (half for the sauce and half for garnish)
A handful of basil leaves (some chopped for the sauce and some whole for garnish)
2 tablespoons capers
½ cup Kalamata olives
½ teaspoon dried chili flakes
Freshly grated Parmesan cheese for serving
Cook the wholegrain spaghetti in boiling salted water. On a medium frying pan heat the olive oil and add the chopped garlic and the anchovies. Cook them shortly until the garlic turns slightly golden and the anchovies break down.
Add the tinned tomatoes, capers, olives, half the parsley and fresh basil and the chili, and cook for a few more minutes. If the sauce has become too thick, add some of the pasta cooking water.
Drain the pasta before it is totally cooked and mix it into the sauce. Reserve some of the pasta water and add some into the sauce if necessary. Continue to cook for a few minutes until the pasta is done to your liking.
Sprinkle the remaining parsley and basil and serve with freshly grated Parmesan cheese.