GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Rustic Italian flavours at their very best.
Prep Time: 15 min
Cook time: 20 min
3 tbsp olive oil
4 rashers streaky bacon, sliced
2 cloves garlic, crushed
2 x 400g tins chopped tomatoes
4 anchovies (optional)
1/2 cup stoned black olives
1/4 cup capers
1 cup fresh basil leaves
salt and freshly black pepper
parmesan for garnish
Prepare your pasta as per the packet – lots of salt in the water though.
Drizzle the oil in a large frying pan, add the bacon and fry until golden.
Chuck in the garlic and toss in the bacon-y goodness.
Pour in the tomatoes and stir thoroughly. Stir the love in my friends. Cook for 2 – 5 minutes.
Add the anchovies – even if you’re not a fan give them a try as they deepen the intensity of the sauce and the saltiness is incredible, bringing all the ingredients together. Stir until the anchovies have melted and the sauce is thick.
Add the olives, capers and half the basil leaves.
Taste. Season – I like plenty of black pepper.
SERVE : Toss the sauce through the hot pasta and enjoy with hunks of fresh bread, friends and a good slug of red wine.
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