An easy meal for any night of the week. Serve with a simple salad.
3 bay leaves
Extra virgin olive oil
7 anchovies plus 1 tbsp of its oil
4 garlic cloves, sliced
2 tbsp tomato paste
50 ml water
1 tin tomatoes
300 g calamarata
Heat a large fry pan over a low heat and fill a large saucepan with water and bring to the boil.
In the fry pan heat two tbsp oil and add the bay leaves. Cover the pan and gently cook the leaves for 5 minutes or until starting to brown.
Remove the leaves and add to the boiling water.
Add the anchovies and gently fry until golden brown and lightly crisp. Add the garlic and cook until starting to brown. Allow to gently cook for 5 minutes.
Add the tomato paste and water. Combine.
Add the tomatoes and reduce temperature to a gentle simmer.
Add salt to the boiling water and add the calamarata. Cook for 12 -15 minutes or until al dente.
Combine the sauce and calamarata. Sprinkle over chilli flakes and fresh thyme.