ONE-POT MEDITERRANEAN PASTA
This delicious spaghetti dish is full of bright Mediterranean flavours, with anchovies adding a subtle (and not at all fishy!) savoury note.
Prep: 5 minutes Cook: 20 minutes Serves: 4 - 6
- 4 Tbsp (60 ml) olive oil
- 4 cloves garlic, peeled and crushed
- 4 anchovies
- ½ tsp (2.5 ml) dried chilli flakes
- 3 Tbsp (45 ml) tomato paste
- 1 x 400 g tin tomato & onion mix
- 2 tsp (10 ml) dried mixed herbs
- 1.6 litres hot chicken or vegetable stock
- 500 g Pasta Grandé Spaghetti
- 1½ cups (375 ml) cubed feta cheese
- 4 Tbsp (60 ml) capers, drained
- 1 cup (250 ml) black olives
- salt and freshly ground black pepper
- fresh basil leaves, for topping
- Heat the olive oil in a pan (it should be big enough to hold all the pasta) and very gently fry the garlic, anchovies and chilli flakes for 1 minute, breaking the anchovies up with a fork so they begin to dissolve.
- Stir in the tomato paste and cook for 1 more minute.
- Add the tomato & onion mix, herbs and chicken stock. Now add all the spaghetti in one go and turn up the heat to bring the pot to the boil.
- Cook, uncovered, stirring very often to separate the pasta strands, for about 10-13 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
- Add the feta cheese, capers and olives, and season to taste with salt and black pepper.
- Let the pasta stand for a few minutes to warm the cheese, then serve topped with fresh basil leaves and a drizzle of extra olive oil.
- If the pasta cooks through before most of the liquid has been absorbed, let the pot stand, covered, on the stove for 5 minutes.
- Try topping this dish with fresh rocket leaves and shaved Parmesan cheese for an extra burst of flavour.
One-Pot Mediterranean Pasta
Try topping this dish with fresh rocket leaves and shaved Parmesan cheese for an extra burst of flavour.