Mediterranean pasta




10 mins


15 mins


1/2 packet spaghetti pasta

1 jar 333 olives – drained

½ jar jar anchovies roughly chopped

1 punnet fresh cherry tomatoes halved

100g semi dried tomatoes

7 garlic cloves crushed

olive oil

Juice of ½ lemon

1 tbl butter

1- 2 tsp fresh chilli or chilli paste

50g parmesan

To Serve

Generous Handful chopped parsley


Extra Parmesan




Heat a large frypan to medium heat. Add a good drizzle of olive oil.


Sauté anchovies, fresh tomatoes, semi dried tomatoes and olives for around 5 minutes.


In a pot of boiling salted water cook spaghetti as per packet instructions.


Then add chilli and garlic and sauté for another minute.


Once pasta is just slightly under cooked add it directly into the frypan a long with ½ cup pasta water and finish cooking in the sauce.


Add butter, another drizzle of olive oil, chopped parsley, parmesan and squeeze over some lemon juice. Season with salt and pepper.


Serve with fresh rocket and extra parmesan.

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Mediterranean pasta
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