Ah, a Mediterranean dinner. For a long time, our favorite restaurant in Amsterdam for pre-concert dining was Mediterranean. One day I called to reserve only to find that they'd transformed into a French-ish steak-frites place. Mediterranean was passé, they said. Trendy or passé, foods from this area still provide some of our favorite flavors. And Nigel Slater frequently seems to agree.
Tonight's dinner was was a really simple one and one I'll do again, no doubt, since all the ingredients are usually on-hand from the pantry, the fridge, or the freezer. I made Fusilli with Olives, Anchovies, and Capers from Real Fast Food (p119). The sauce could hardly be easier. You chop up some black olive and anchovy fillets, slice some sun-dried tomatoes (I used oven-dried ones from the freezer), stir in some capers and warm it all in some olive oil. You can get the sauce and a salad ready ready while the pasta water is coming to a boil, then finish off the sauce while it cooks.
There is a small problem (I think) in the recipe as printed. It calls for "1 pound fresh or 4 ounces dried pasta" for two servings. I think most recipes call for four ounces of pasta per person. I usually make six to seven ounces for two. For this sauce, though, I think the full eight ounces for two would have been better. One, there would have been more for each of us (we liked it!) and, two, the sauce has strong flavors, so more pasta would balance it off better.
I used cascareccia instead of fusilli. Slater also suggests penne as an alternative. I'm thinking that some nice homemade fettuccine might work also.
Stop by I Heart Cooking Clubs to see what Mediterranean treats other folks are making this week.