Whole wheat spaghetti with Jersey tomato sauce, anchovy and mint

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3 tablespoons olive oil
1 anchovy fillet
1 garlic clove, thinly sliced
scant pinch of red pepper flakes
4 Jersey tomatoes, diced
a generous handful of mint, chopped
salt and black pepper, to taste
mixed pitted olives, optional

Warm olive oil. Add garlic and red pepper flakes to skillet, then anchovy. Let anchovy disintegrate, mashing it with a wooden spoon. Do not let garlic burn. Add tomatoes to the sauce. Add olives, if using. Cook until tomatoes reduce their volume by half. Taste for salt and pepper. Add mint to the sauce. Stir. Stir in drained cooked pasta, toss, then serve immediately.

Time: 30 minutes, including prep.

08 Jun This entry was published on June 8, 2011 at 10:27 pm. It’s filed under cooking, food, food photography, general, Italian food, summer and tagged anchovy, cooking, dinner, food photography, mint, olives, pasta, recipe, spaghetti, tomatoes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.