It doesn't get any easier than spaghetti dressed with fresh tomatoes,kalamata olives and anchovies.
500g mixed cherry tomatoes,halved and sliced
2 garlic cloves,crushed
2 tbsp honey
2 tbsp quality extra virgin olive oil
¼ cup sherry vinegar
½ tsp chilli flakes
2 tbsp baby capers,rinsed and drained
¼ cup pitted kalamata olives,halved
½ cup loosely packed flat-leaf parsley,roughly chopped
400g spaghetti
12 white anchovies
Combine tomatoes,garlic,honey,oil,vinegar,chilli,capers,olives and half the parsley in a large bowl. Season well with salt and pepper and toss together. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 6-7 minutes or until al dente. Drain,reserving ½ cup pasta water. Add pasta and reserved cooking water to the tomato mix and toss well to combine.
Divide pasta between bowls. Top with white anchovies and remaining parsley.
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