Spaghetti Olio

The good thing about cooking is that you could always add up or change the ingredients to suits you. Like cooking spaghetti olio for example, you can add tuna, chicken, seafood, or anything to it, as long as the basic ingredients (olive oil and garlic) are there. And this is my own version of Spaghetti Olio (traditionally Aglio e Olio - which means garlic and oil in Italian - well, the essential ingredients). I used anchovies, capers, olives and chopped tomatoes as they are there in the cupboard! No need to go to the store and buy others. And you could always change them as you like.



Shabas Spaghetti Olio (for one)

Ingredients

Spaghetti (around a handful)

Olive oil (around one tablespoon)

Half a onion

Half a chilli (you can omit this if you don't like it)

2 cloves garlic

Half tin chopped tomatoes

Capers (around 10)

Pitted black olive (around 10)

Crushed black pepper (to taste)

1. Boil spaghetti according to packet instructions. When it cooks, drain and sprinkle some olive oil.
2. While the spaghetti cooks, slice the onion and chilli, crush the garlic. After the spaghetti has cooks, put some olive oil in the pan and fry the onion, chilli and garlic.
3. Then, add other ingredients (chopped tomatoes, capers, olives) and stir them together. Then, add the spaghetti and the pepper (to taste). Serve.