Spaghetti with Fresh Tomato Anchovy Sauce

We have a food profile in Sweden called Paulo Roberto. When I grew up, he wasn't known as a foodie, but as a gangster, more or less. Later on, he became a professional boxer. And now, he cooks. I admit, I was sceptical. Very. I skipped his first cookbook, never watched the tv show, but then I happened to get his latest book, called "Mina Gästers Mat" ("the food for my guests") and... I admit, he sure can cook.



I've tried a few things from it so far, and I love it all. It isn't complicated, it isn't fancy, and all of it is pretty traditional Italian (Neapolitan to be more exact). The recipes are provided by his Italian aunts. So - the book is totally good (only available in Swedish) but I'll let you in on a little secret. All of the recipes, from both this book and his first, are available online. His publisher is behind the site www.recept.nu and they're all there for you to browse. Again, in Swedish only.

This pasta is the first one we tried, and it was a smash hit. The flavors are clean and simple, and it takes virtually no time to cook.

Spaghetti with Fresh Tomato Anchovy Sauce
(Printable recipe)
Serves 2

250 g spaghetti
6 anchovies
250 g cherry tomatoes
25 ml olive oil
25 g butter
2 small garlic cloves
1 small dried chili (peperoncino)
60 g black olives, halved (kalamata is my favorite)
1 tsp (or more!) capers

Mince the anchovies, and halve the tomatoes. Heat olive oil and butter in a saucepan. Add the anchovies, garlic and chili and fry for five minutes on medium heat. Discard the chili. Add tomatoes, olives and capers and leave to simmer on low heat for 15-20 minutes. Discard the garlic. Season with a little bit of salt, if you feel that's needed.

Toss the sauce with freshly boiled spaghetti, serve!

Recipe in Swedish:
Spaghetti med tomat- och sardellsås