Sweet Peas and Green Tea

Welcome to the brand new Sweet Peas and Green Tea! It’s so pretty I can hardly believe it’s mine. It was designed by my housemate and wordpress genius, Rosie, whom I shall be attempting to repay in cake and chocolate for a long time to come!

It would have been nice to launch the site with a bang – confetti, champagne and an enormous cake. But It’s been a crazy week and I’m thoroughly disorganised. Rather than keep the site under wraps until I find a suitable cake recipe, I thought I’d bring you a recipe for something much more humble. True, it doesn’t involve sprinkles but nevertheless I think it’s fitting – it’s one of my favourite recipes, and very much deserving of its pretty new digs…

My favourite recipes are the ones where the whole is much much more than the sum of its parts (like black beans or an apple crumble). This pasta recipe is the very best example of that type of recipe. It requires only a slick of olive oil, a couple of cloves of garlic (and you don’t even have to peel them!), some anchovies and a single tin of tomatoes. That doesn’t exactly sound like the makings of greatness but oh, it is. With a little simmering you’ll be rewarded with a rich sauce that is as satisfying as it easy. It’s perfect for nights alone when you want more than a bowl of cereal but can’t be bothered to order take-away (this sauce truly is less of an effort). I hope you love it, and the new site, as much as I do.

Spaghetti with Tomato and Anchovy Sauce (adapted from a recipe by Marcella Hazan via The Wednesday Chef)

2 tbsp olive oil

2 cloves garlic, unpeeled, smashed with the side of a heavy knife

4-5 anchovies

dried chilli flakes

1 tin of tomatoes (I recommend tinned whole cherry tomatoes)

salt and pepper

spaghetti

1. Heat the oil in a saucepan or deep frying pan over low-medium heat. When the oil is hot, add the garlic cloves. Leave it to brown gently for 2-3 minutes.

2. Add the anchovies and a pinch of dried chilli flakes. Stir them through the oil, breaking them up with your spoon as you go.

3. Add the tomatoes. Season lightly with salt and pepper. Turn the heat down and leave to simmer uncovered, stirring occasionally, for 20-25 minutes. When I’m using cherry tomatoes I like to squish some of them up against the side of the pot so they melt into the sauce as they cook.

4. While the sauce is simmering, put a saucepan of heavily salted water on to boil. Add enough spaghetti for 2 people (about 1/4-1/3 of a packet) and cook until al dente. Drain.

5. When the sauce is done, taste the sauce and adjust the seasoning if necessary. Fish out the whole cloves of garlic. Stir the drained spaghetti through the sauce. Serve immediately.

Notes

• This recipe makes enough for two generous serves. If I’m eating alone I usually pack the rest up for lunch the next day.
• This sauce is very receptive to variations. If I have it around, I stir through a handful of torn rocket or baby spinach. Fresh basil and/or parsley are also delicious.