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October 23, 2017

Spaghetti with Black Olives, Anchovies and Mint

Posted on August 6, 2014 by in pasta, rsg, vegetarian

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Spaghetti is one of the most commonly used pastas in the entire world, I actually thought it was the most popular pasta, but it isn’t!

Spaghetti is the second most popular pasta worldwide…….. can you guess which pasta takes the No.1 spot? Fusilli, or better known as the  “corkscrew pasta”, is apparently consumed most out of all the pastas available. Spaghetti is like a clean canvas, the possibilities are endless and you can literally have a different kind of pasta for a year and still not have made a dent in the pasta recipes available in books and online! Think vegetarian with this easy Vegetarian Spaghetti Carbonara, or make a more traditional one and just serve it differently. With spaghetti you can go Asian and make this Crunchy Noodle Salad from Ina Carten or take a weeknight dinner up a notch and make this delicious Lobster Spaghetti!

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For my latest inspiration in pasta dishes, I visited the beautiful blog blog Anna Montali. Wow, you must just go and have a look! Anna and her daughter will be my guests on RSG tomorrow morning and I cannot wait to have a chat with these two talented ladies. Looking at their work, I am not amazed at the numerous awards they have won already!

“Anna Montali is the former food and deputy editor of Food & Home Entertaining magazine. Her culinary skills have taken her on many journeys but in the end her true calling has found her right back in the heart of food media. This time round she will be sharing her skills with all her fans through her very own platform in the form of this tantalisingly delicious blog. Inspired by her greatest passion for food and travel, Anna Montali together with her daughter Roberta and their incredible team, will be presenting only the best this industry has to offer. Here you can expect to find everything from the latest trends and newest products, to an array of scrumptious recipes, travel features, ‘hot-off’ the press news and so much more! Up to date with daily, weekly and monthly posts Anna Montali Blog is like a giant pantry filled with the tastiest ingredients just waiting for you to explore and create your own masterpiece! Expect the unexpected and challenge your taste buds to a unique blog sensation.”

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All photographs supplied by Anna Montali

Spaghetti with Black Olives, Anchovies and Mint

Serves 4 – 6

Ingredients

400g spaghetti

250ml (1 cup) olive oil

4 anchovies, sliced

1 red chilli, seeded and chopped

120g Olyfberg  olives, pitted

30ml fresh mint, leaves only

80g fresh breadcrumbs

1 garlic clove, finely chopped

100g Pecorino, finely grated

Method

In plenty of salted boiling water, cook the spaghetti until al dente. Drain.

In a large frying pan, heat 200ml of the oil and add the anchovies. Using a wooden spoon break down the anchovies until melted.

Add the chillies and olives and leave to cook for a few minutes to release flavours.

Mix in the mint and stir to combine. Add the spaghetti and toss over low heat so that all of the flavours are incorporated.

In a small frying pan heat the remaining oil and sauté the breadcrumbs and garlic.

Serve the pasta in serving bowls sprinkled with the breadcrumbs and pecorino.

Cook’s Tip

Don’t be tempted to season this dish as the anchovies are salted enough.

Tomorrow  morning  just after the 9 o’clock news, I will be talking  to Anna about her beautiful blog.I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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2 Responses to “Spaghetti with Black Olives, Anchovies and Mint”

  1. Ralie Vos 11 August 2014 at 6:28 pm #

    Nina, ek dink die hoeveelheid mint is foutief, dit moet 3 el [45ml] wees

  2. Jeff @ Cheese-burger.net 12 August 2014 at 5:55 am #

    Wow if you’d asked me I would have said that spaghetti is the most famous pasta. It’s a nice bit of information to know that fusilli is. I like the addition of mint to bring out the summer flavor.


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