CIAO BELLA!

Feast like an Italian with these thrifty family favourites

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Pantry pasta
SERVES 2
Pull together a tasty meal in minutes using just a handful of ingredients from the cupboard.

PREP TIME: 5 MINS
COOK TIME: 10 MINS
CALS: 223 FAT: 4G
SAT FAT: 0.5G CARBS: 36G 

YOU WILL NEED
200g spaghetti
50g tin anchovies in oil
1tbsp capers, drained and rinsed
1tbsp olive oil
2 garlic cloves, thinly sliced
½tsp crushed chilli flakes

HOW TO DO IT

1 Cook the spaghetti in a saucepan of boiling, salted water according to the pack instructions.

2 Meanwhile, pour the oil from the tin of anchovies into a medium frying pan. Add the capers and cook for 2-3 mins until crisp. Transfer the capers to a plate (leaving the oil behind).

3 Reduce the heat to low and add the olive oil and garlic to the frying pan. Cook for 5 mins until softened, but not coloured, then add the anchovies and cook for 2 mins, breaking them up with a wooden spoon. Stir in the chilli flakes.

4 Drain the pasta, reserving about 100ml of the cooking water and toss both with the anchovies over medium heat to create a light and glossy sauce.

5 Divide between shallow bowls, grind over plenty of black pepper, and scatter over the crispy capers to serve.