Recipe Index

Ingredients

• 2 tbsp butter, softened
• 2 large garlic cloves, finely grated
• 1 tbsp finely chopped flat-leaf parsley
• 1 oz Parmesan, finely grated
• 1 ready-to-bake ciabatta, cut into 12 thick slices
• 3 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 6 garlic cloves, finely sliced
• 1/2-1 tsp dried chilli flakes
• 12 anchovy fillets in oil, drained and roughly chopped
• 2 tbsp baby capers, drained
• 3½ oz pitted black olives, sliced
• 28¼ oz cherry tomatoes (21¼ oz halved, 7 oz quartered)
• 17¾ oz dried spaghetti
• Handful flat-leaf parsley, finely chopped
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan, to serve

Method

1. First make the garlic bread topping: mash the softened butter with the grated garlic, parsley and Parmesan. Spread over the ciabatta slices and set aside.
2. Heat the olive oil in a large pan over medium heat. Cook the red onion for 5 minutes until soft, then add the sliced garlic, chilli flakes and anchovies and cook for 2 minutes, stirring until the anchovies dissolve.
3. Add the capers, olives and all the cherry tomatoes. Simmer briskly for 12-15 minutes, pressing the tomatoes as they collapse, until you have a thick, punchy sauce. Season carefully — the anchovies, capers and olives are already salty.
4. Meanwhile cook the spaghetti in well-salted boiling water until al dente, reserving a mug of pasta water.
5. While the pasta finishes, grill or bake the ciabatta slices until golden and crisp at the edges.
6. Toss the drained spaghetti through the sauce with a splash of pasta water and the chopped parsley.
7. Serve in warm bowls with extra Parmesan, with the garlic ciabatta alongside.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)