Serves 4

INGREDIENTS

• 1 pound angel hair pasta
• ¼ cup extra virgin olive oil
• 3 cloves garlic, peeled and thinly sliced
• 2 whole dry hot red peppers
• 7 fillets canned anchovies
• 3 tablespoons salted capers, soaked and rinsed until most of the salt washes off
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts, toasted
• 1 bunch parsley, roughly chopped
• Sea salt to taste

PREPARATION

Bring large pot of salted water to a boil.

Heat a shallow sauce pan over low to medium heat. Add ¼ cup olive oil, garlic, hot peppers, anchovies, capers, raisins and pine nuts. Allow to simmer for 4 minutes, stirring occasionally. It is important that the garlic does not change color. If the garlic starts to brown, reduce the heat.

Boil the pasta in the salted water until al dente for about 3 minutes, depending on the brand. Remove the pasta from the water and add to the sauce. Add about ½ cup of the pasta water and the parsley. Adjust for seasoning. Remove the hot peppers and serve in bowls with a drizzle of extra virgin olive oil.

Photographed by Jazz Martin