5 Golden Globe-winning picks you should watch next

Jennifer McShane

The spring-ready trench coats to see you through to summer

Holly O'Neill

This Georgian home along the West Cork coast with 7 bedrooms, is on for €1.95...

Lauren Heskin

Lynn Enright: ‘I can’t shake the sense that the loneliness I feel is somehow my...

Lynn Enright

How to recreate Elle Fanning’s glowing skin from the Golden Globes

Holly O'Neill

WATCH: The first teaser for Meghan Markle and Prince Harry’s Oprah interview is here

Jennifer McShane

What’s on this week: Monday 1 – Friday 5, March

Holly O'Neill

Whip up some of your own Ballymaloe brown bread this week

IMAGE

Join our virtual health, beauty & wellness event with Jennifer Rock and Aimee Connolly

IMAGE

Image / Editorial

What to Cook Tonight: Simple Spaghetti


by Meg Walker
03rd May 2017

Simple Spaghetti

Spaghetti alla San Giovanni

This spaghetti dish would be one that I would choose to make as a speedy supper. It’s the kind of dish I would cook on a night when I have limited energy and think ?takeaway?, or when all of my four children are chirping like little birds that need feeding immediately. This dish would be on the table within 20 minutes and bowls would be licked clean within 2 minutes. It’s just delicious.

Preparation time 5 minutes

Cooking time 20 minutes

Serves 4

Ingredients
400g dried spaghetti
3 tbsp olive oil
2 garlic cloves, peeled and finely sliced
2 anchovies, in oil, drained
1 x 400g tin plum tomatoes
25g capers, roughly chopped
60g black olives, stoned and roughly chopped
1 small red chilli, deseeded and finely chopped
small bunch of parsley, roughly chopped
pinch of oregano
salt and pepper to season
70g pecorino, grated (optional)

Method
Pour the olive oil into a saut? or shallow pan. Add the garlic and fry off on a low heat for 3 minutes. Tumble in the drained anchovies and stir.

Pour in the plum tomatoes along with the capers, olives, chilli and half the parsley. Stir, sprinkle in the oregano and season with salt and pepper. Cook for 20 minutes.

Place a large pan of water on to boil for the spaghetti. Once boiling, salt well. Add the spaghetti, cook and drain when al dente.

Add the spaghetti to the sauce along with the remaining parsley. Stir and serve with an optional scattering of pecorino.

Extracted from A Passion for Pasta by Carmela Sophia Sereno (Robinson, approx €23). Photography by Helen Bailey.

Also Read

EDITORIAL
The Menopause Diaries: The dreaded dryness down under

Helen Seymour is in Peri-Menopause, or at least she thinks...

By Helen Seymour

Monica Lewinsky
RELATIONSHIPS
Monica Lewinsky will soon get to talk of scandal on her terms

It was on this day, January 17th, 1998, when news...

By Jennifer McShane

Christmas trifle
EDITORIAL
Avoca has shared the recipe for their decadent Christmas trifle and we’re digging in

No festive spread is complete without a traditional Christmas trifle...

By IMAGE

books
EDITORIAL
8 brilliant books worth reading (that you may have missed)

 With so many brilliant books out in 2020, there’s every...

By Jennifer McShane

EDITORIAL
5 classic movies you must watch during the festive season

Jennifer McShane celebrates the classic films of her childhood that made...

By Jennifer McShane

Phone
EDITORIAL
Why are we so afraid of answering our phone?

There is not a soul on this earth who likes...

By Grace McGettigan

Aoibheann MacNamara
EDITORIAL
Inside a house conversion brimming with Scandi-Galwegian chic

Artistic dynamo Aoibheann MacNamara has loved every moment she’s spent...

By IMAGE Interiors & Living

glitter
EDITORIAL
The grown up guide to wearing glitter lips

If Tom Ford, Charlotte Tilbury, Chanel and Nars tell you...

By Holly O'Neill