Cooking With Vegetables
By Jesse Jenkins
Not Too Tricky
serves 4
About the recipe
I often make this with tinned tuna and anchovies, but it’s great without them. Kimchi is another funky, briny flavour that happily sits alongside the capers and olives. Almost all the intense flavour comes from vegetables (technically fruits, if you want to be annoying) that have been cooked or prepared in a way that homes in on their best qualities and makes them shine.
Recipe From
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Ingredients
4 tbsp extra virgin olive oil
500g cherry tomatoes
1 white onion, thinly sliced
4 garlic cloves, thinly sliced
6 tinned anchovy fillets in oil
1 tsp dried red chilli flakes
2 tbsp pitted olives (Italian black olives or whatever you prefer)
2 tbsp capers, drained
300g roughly-cut kimchi, plus 1 tbsp brine
1 tbsp white wine vinegar
pinch of caster sugar
100g tinned tuna in spring water, drained
300-400g spaghetti
TO SERVE (OPTIONAL)
handful of parsley, roughly chopped
lemon juice, to taste
Method
- Heat the oil in a large saucepan over a medium-high heat, then add the tomatoes and onion and cook for 7-10 minutes, or until you can pop the tomatoes with the back of your spoon. Add the garlic and anchovy and cook for a couple of minutes until fragrant, using the back of your spoon or a fork to break down the anchovy into the sauce. Add the chilli flakes, olives, capers, kimchi and brine, vinegar, sugar and tuna and cook for 2 minutes, then turn off the heat. You just want the last additions to be warmed through but not lose their bright, briny flavour.
- Cook the spaghetti in a large pot of seasoned boiling water till al dente, then mix it through the sauce with a little of the pasta cooking water. You can add some parsley and fresh lemon juice before serving.
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