So, I Heart Cooking Clubs has a new chef. Nigel Slater. I have cooked one Nigel Slater recipe before: Hot and Sticky Roasted Quail. It was amazing. That was all the way back in 2008. For some unknown reason, I never tried another Nigel Slater recipe. So I was a bit excited and apprehensive about Nigel being our new chef.
First order of business was a Nigel Slater cookbook. I read through reviews and settled on Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes Just because it had Fast in the title. This is not a review of the cookbook, but I will say that I was disappointed that there were no photos. I love food photos. I love that Donna Hay has a photo of every single recipe. Maybe he doesn’t need photos, because everything I’ve glanced at in the book so far, sounds so good. So easy and so doable. So, yes, I wish there were photos, but even without photos, I’m expecting good things.
Good things like this pasta. So easy and so fantastic! I have made something similar before, but never with anchovies. What an eye opener. The anchovies disappear leaving only their oily flavor coating every piece of pasta. The soft fine hair-like bones the only physical evidence of their presence.
Absolutely perfect weeknight pasta.
Fusilli with Olives, Anchovies, and Capers
- 1/3 cup pitted black olives
- 4 anchovy filets, rinsed and dried (I just opened a can and used them straight)
- 1 tablespoon capers, rinsed (these were in brine, I just scooped them out with a slotted spoon)
- 3 tablespoons olive oil
- 2 sun-dried tomatoes packed in oil, finely sliced
- 1 pound fresh or 4 ounces dried pasta
- freshly grated parmesan cheese
Chop the olives and anchovies and add the capers. Warm the oil in a shallow pan and stir in all the ingredients except the pasta. Allow to warm through, but do not let them bubble.
Cook pasta in boiling salted water per directions. Drain and place in a warm serving bowl. Pour over the heated olive sauce3. Stir gently and serve with the parmesan.
This will be my entry for I Heart Cooking Clubs Cooking with Nigel Slater!
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.