Spaghetti with Anchovies and Cherry Tomatoes

By James McMahon Published: April 20, 2013

• Yield: 1 Servings
• Prep: 5 mins
• Cook: 12 mins
• Ready In: 17 mins

Super quick and tasty spaghetti for one.

Ingredients

• 100 g spaghetti dry
• 5 anchovies chopped
• 10 cherry tomatoes halved
• 1 clove garlic finely sliced
• pepper cracked
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp parsley roughly chopped
• parmesan cheese optional

Instructions

1. Put on a large pot of water and bring to the boil and add the salt. When boiling, add the spaghetti and cook for 10 minutes (or as per directions on the packet)
2. Place a fry pan over medium heat. Add the olive oil.
3. Chop your garlic, anchovies and tomatoes. Add to the pan when the spaghetti has about 4 minutes remaining and toss regularly.
4. Drain the spaghetti when done, reserving about 1/2 a cup of the liquid.
5. Add the drained pasta to the pan with an extra tablespoon of olive oil. Toss together then add the reserved pasta liquid, the parsley. Season with pepper.
6. Bring to the boil, and toss some more.
7. Serve immediately and add a little parmesan cheese if you wish.

• Cuisine: Italian
• Course: Dinner