PUT WATER FOR PASTA ON TO BOIL, THOUGH YOU DON’T NEED TO GET STARTED ON THE SAUCE UNTIL IT IS PRETTY WELL BOILING.

POUR THE OIL INTO A WIDE, SHALLOWISH FRYING PAN, CASSEROLE OR WOK, AND PUT ON A MEDIUM HEAT. ADD THE FINELY CHOPPED ANCHOVIES AND COOK FOR ABOUT 3 MINUTES, PRESSING AND PUSHING WITH A WOODEN SPOON, UNTIL THE ANCHOVIES HAVE ALMOST “MELTED”, THEN ADD THE GARLIC AND CHILLI FLAKES (OR SLICED THEN DICED JALAPEÑOS) AND COOK, STIRRING FOR ANOTHER MINUTE. ADD DICED TOMATOES AND SEASON WITH SALT AND GROUND BLACK PEPPER. SIMMER WHILE WAITING FOR THE PASTA TO COOK.

ADD COOKED SPAGHETTI TO THE SAUCE; MIX WELL TO COAT EVENLY. PLATE AND SERVE. 🙂

I LIKE TO ADD A SQUEEZE OF LEMON BEFORE SERVING..AND SOMETIMES I TOP IT WITH SOFT CREAM CHEESE WHEN I HAVE SOME. SERVE IT WITH SOME SALAD GREENS AND CHICKEN SCHNITZEL AND/OR SIMPLE CHEESE BRUSCHETTA