Spaghetti with anchovies, garlic and chillies.

Anchovies get a bad rap! Although I personally love them!! Some might think they don't like them, but including them in a recipe can flavour the recipe without tasting like actual anchovies! In this recipe, they melt into the oil, and leave a salty, creamy consistency which is unbeaten by any other ingredient- anchovies can take a bland recipe and change into into a recipe with wow!!! Try it and see for yourself! And this recipe is easy!!! 1 pkg spaghetti A splash of olive oil, generous splash! 2 or 3 anchovies (I use the ones in the jar with olive oil), minced 1/2 fresh red chili, minced (you may use chili flakes instead) 2 garlic cloves, minced 1/4 cup or so capers A small container cherry tomatoes, halved Fresh basil. Pepper In a pot of boiling water, boil the spaghetti until al dente. Add oil to a hot pan and fry the anchovies, garlic and chilies, stirring to melt. Add halved cherry tomatoes and capers, until all combined. Add to cooked spaghetti and season with pepper and fresh basil. Yum!!! Paula's tip,of the week: Keep olive oil in a dark cool place. Heat and light spoil olive oil and make it taste sour and bitter! Have a great week everyone!