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@deleted
Dude, I just made a turbo-charged and delicious Spaghetti al aglio e olio...
• Good olive oil
• 1 can anchovies in oil
• 3 cloves garlic (chopped finely)
• 1 chilli (chopped finely)
• 1 tbsp capers
• A few olives (destoned, chopped finely)
• Enough pasta for two people (spaghetti or tagliatelle)
• Salt & pepper to taste
• Parmesan cheese (Reggiano, please)
Cook the pasta, drain in the sink... Put the pan back on the flame and put the contents of your tin of anchovies in oil in there... Let this cook for a minute or two so the anchovies start to melt... Add the capers and olives and fry off for a minute... Add the garlic, cook off for 20 seconds then return the pasta to the pan... Stir it all around, add some more oil, add some salt and pepper, take off the heat... Add most of the parmesan to the pan and mix well, taste and adjust seasoning if necessary...
Serve in big bowls, sprinkle with a little more parmesan, a little glug of olive oil and a little cracked pepper...
Lish! 15 mins max...