CIAO BELLA!

Feast like an Italian with these thrifty family favourites

Pantry pasta
SERVES 2
Pull together a tasty meal in minutes using just a handful of ingredients from the cupboard.

PREP TIME: 5 MINS
COOK TIME: 10 MINS
CALS: 223 FAT: 4G
SAT FAT: 0.5G CARBS: 36G 

YOU WILL NEED
200g spaghetti
50g tin anchovies in oil
1tbsp capers, drained and rinsed
1tbsp olive oil
2 garlic cloves, thinly sliced
½tsp crushed chilli flakes

HOW TO DO IT

1 Cook the spaghetti in a saucepan of boiling, salted water according to the pack instructions.

2 Meanwhile, pour the oil from the tin of anchovies into a medium frying pan. Add the capers and cook for 2-3 mins until crisp. Transfer the capers to a plate (leaving the oil behind).

3 Reduce the heat to low and add the olive oil and garlic to the frying pan. Cook for 5 mins until softened, but not coloured, then add the anchovies and cook for 2 mins, breaking them up with a wooden spoon. Stir in the chilli flakes.

4 Drain the pasta, reserving about 100ml of the cooking water and toss both with the anchovies over medium heat to create a light and glossy sauce.

5 Divide between shallow bowls, grind over plenty of black pepper, and scatter over the crispy capers to serve.

TIP TO SPEED THINGS UP EVEN MORE, USE BREADED CHICKEN FILLETS INSTEAD.

One-pan chicken Parmigiana