Calabrian Chilli Pepper Pasta

Serves 4

Ingredients
450 grams spaghetti, or pasta of choice
1/3 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
2 anchovies in oil
3 tablespoons Calabrian hot crushed chilli peppers
1 cup finely chopped canned tomatoes
1/4 cup finely chopped parsley
1/2 cup chopped, pitted, Kalamata olives
Salt & pepper to taste

To Serve:
1 cup freshly grated Pecorino Romano cheese

Method 
Bring a large pot of lightly salted water to a boil.

While the water is heating, heat the olive oil in a pan over medium heat.

Add the garlic and anchovies, and stir vigorously to break the anchovies up into a paste.

Add the chilli pepper paste, tomatoes and parsley, and bring to a boil.

Reduce the heat to a simmer, and cook for 5 minutes.

Add the olives and stir to mix.

Taste the sauce and season with salt and pepper as needed.

Cook the pasta until it is ‘al dente’ then drain and return to the pot.

Add a scoop of sauce to the pasta and toss to coat the pasta well.

Serve the pasta in individual bowls, with a spoonful of sauce on top.

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