Off Duty Chef: Bringing It Home airs Wednesday, May 1 at 8.30pm on RTÉ One.
Ingredients
Serves 2
- 140g Bucatini
- 20ml good quality olive oil
- 3 cloves garlic, sliced
- 1 tbsp dried chilli flakes
- 2 tbsp sundried tomatoes, chopped
- 2 tbsp tomato paste
- 200g good quality tomato sauce
- 5 anchovy fillets
- 2 tbsp capers
- 2 tbsp pitted black olives, chopped
- Handful parsley, chopped
- Zest and juice of half a lemon
- Sea salt
Method
- Place a heavy based saucepan on the heat for your sauce and some boiling salted water in a separate pot for the pasta.
- Now for the sauce, add the olive oil to the saucepan along with the garlic slices. Slowly increase the heat until the garlic turns golden. At this point add in the chilli, sundried tomatoes and tomato paste and cook for a further minute.
- Next, go in with the tomato sauce and the anchovy fillets and cook the sauce out on a medium heat for 3 minutes until it begins to thicken and form a paste like texture.
- At this point, drop your spaghetti and cook for 10 minutes until just soft.
- Remove the sauce from the heat and finish it with the capers, chopped black olives and parsley. Season with the zest and juice of half a lemon as well as some sea salt.
- When the spaghetti is soft, pull it into the saucepan with a ladle full of pasta water, cook out on a medium heat for 1 minute while mixing to bring it all together.
- Serve in warm bowls.
