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Orecchiette with olives and anchovies


This is wonderful, salty and sharp. Close your eyes whilst eating and you can practically see the Mediterranean. If you can't be bothered to zest the lemon, squeeze over the juice instead, although the flavour won't be as intense.


Serves 2 as a light dinner


200g orecchiette, or other shell-shaped pasta
8 large green olives

30g capers, plus a tbsp or so of their brine

40g anchovies, drained and rinsed if preserved in salt

2 large tomatoes, finely chopped
zest of half a lemon
a large bunch of flat-leaf parsley

Put a large pot of salted water on to boil. Whilst it's heating up, strip the leaves off the parsley and chop roughly. Zest the lemon, stone and chop the olives roughly, and cut the anchovies into small pieces. Mix the olives, lemon zest and anchovies together with the tomatoes, the capers and their brine and put into a small saucepan.


Cook the pasta according to packet instructions, until al dente. Whilst the pasta is cooking, balance the pan (on a steamer, if necessary) containing the olive mixture over the pan where the pasta is cooking. The steam from the pasta pan will warm up the ingredients and the flavours will start to infuse. When cooked, drain the pasta, put it back into the cooking pot and tip in the warmed tomato and olive mixture and the chopped parsley. Add a few glugs of good olive oil, toss, and serve, with lemon wedges for extra sharpness.

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  • Found this a little too salty for my taste, although we were warned it was salty. If I do it again I would rinse the capers off and omit the brine and perhaps also soak the anchovies in milk. Good idea re balancing the second pan over the first, never thought of doing that.

    Posted by Judith, 05/09/2010 9:35am (11 years ago)

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