Adapted from a Jamie Oliver recipe
Prep Time: 15 minutes (as long as it takes the water to boil)
Cook Time: 15 minutes
1 pound (455 grams) multigrain spaghetti
2 cloves garlic, finely chopped
½ cup capers, drained
1 cup Kalamata olives, pitted
12 anchovy fillets, roughly chopped
½ tsp red chile pepper flakes
1 tablespoon dried oregano
Extra-virgin olive oil
1 (28 oz/800gram) can tomatoes, drained and chopped
1 good handful fresh basil, coarsely chopped
Salt and freshly ground black pepper
1. Cook the spaghetti in salted, boiling water until al dente.
2. Meanwhile, in a large non-stick skillet, sauté the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for 2-3 minutes (just until the olives start to release their juices and the aroma makes you smile).
3. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency.
4. Remove from the heat and add the drained spaghetti into it, toss it over, and cover with the sauce. Add all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
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