I recently was looking through old holiday snaps, and found myself looking at our holiday to Sicily a few years ago. I was 4 months pregnant in Sicily, I spent 10 days there and I came home looking about 8 months pregnant (not joking). After Argentina and South East Asia, Sicily is definitely one of the best places I've ever visited from a foodie point of view. Everything, and I mean everything I ate was absolutely delicious. One of my favourite Sicilian dishes was Pasta Con Le Sarde. It's a pasta dish like nothing you would get in Italy, with some very strong distinctive flavours; sardines, fennel, saffron, and sultanas. I found myself ordering it for lunch nearly every second day. I forgot about pasta con le sarde until recently. I noticed a lonely looking tin of John West Anchovies in my cupboard. While I didn't have any fennel, or sardines in the house; I decided to make a gutsy pasta dish with my humble tin of anchovies.
Whilst doing the weekly shop last week I spotted a packet of spelt spaghetti in the pasta aisle, I have long heard of the health benefits of spelt vs wheat; but I have never really tried any spelt products. I have tried gluten free pasta, and found it revolting. I must say I was pleasantly surprised, the texture was as normal pasta and the taste was almost the same as wholegrain pasta, just perhaps a bit nuttier. I'm a true convert, I am now excited to go buy spelt flour and see how I can integrate it into my diet instead of plain and wholemeal flour.
Anyways, on with the recipe. This is a real store cupboard meal, something you can conjure up at the end of the week when the fridge is almost empty. Just a few vine tomatoes and a clove of garlic are required for freshness, and a lemon that will help make the sauce sing. All in all this is a tangy pasta dish with a distinctive bite to it. Now I need to bulk buy anchovy tins, so this meal is always just a mere 12 minutes away
- 75g of spelt spaghetti (per person)
- 3-4 vine ripe tomatoes, chopped
- 1 garlic clove, chopped
- 6-7 black olives, pipped
- Juice of half a lemon
- 1 tin of anchovies in olive oil
- 1 tbsp of chopped flat leaf parsley
- 1 tbsp of olive oil
- Salt & pepper
- Freshly grated Parmesan cheese
- Put the water on hob and bring to the boil. Cook the pasta according to the packet instructions.
- In a frying pan, heat the olive oil and fry the garlic for a couple of minutes.
- Finely chop the anchovies and add to the oil. Add the tomatoes also.
- Cook everything for a few minutes.
- Add a few spoons of pasta water and the lemon juice.
- Finally, half the olives and add to the sauce.
- Season the sauce and add the herbs.
- Add the cooked pasta to the sauce and mix well to coat every strand of spaghetti.
- Finally, plate up and grate the Parmesan over the pasta with the preferred quantity.