spaghetti 1 pint cherry tomatoes, cut in half if large 3 garlic cloves, grated or very finely minced ½ cup oil-cured olives 3 oil-packed anchovy filets, optional grated zest of 1 organic lemon ½ teaspoon chili flakes 3 tablespoons olive oil 1 teaspoon kosher salt ¼ teaspoon ground pepper 3 cups water to serve: grated parmesan cheese, to taste fresh torn basil leaves1. Combine all the ingredients, except the parmesan and basil, in your pot. (You need something wide and shallow with a lid that will hold the spaghetti lying flat.) 2. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, stir to make sure the noodles aren’t sticking and cover half with the lid. Cook, half-covered for about 12 minutes, stirring every couple of minutes, until the noodles are tender and the liquid has reduced to a nice sauce. 3. Divide between four bowls. Top with grated parmesan cheese and fresh basil leaves.
Then add the garlic, anchovy fillets, parsley and olives and let them heat through. When cooked, drain in a colander, pile it on to a warmed serving dish, pour the savoury mixture on top and sprinkle on the Parmesan cheese