400 g dried spaghetti
4 garlic cloves, peeled and finely sliced
3 anchovy fillets, chopped
2 fresh red chillies, sliced (seeds in)
a small handful of black olives, destoned
2 handfuls very ripe cherry tomatoes, halved
a small bunch of fresh basil, leaves picked
Parmesan cheese, to serve
Bring a large pan of salted water to the boil, then add the spaghetti and cook according to packet instructions.
Meanwhile, place a large frying pan over a medium–high heat. Add a good lug of olive oil, followed by the garlic, anchovy and chilli. Tear in the olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen. Have a taste and season if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council