Tomato & garlic spaghetti


  • 200g wholewheat spaghetti

  • 250g cherry tomatoes, halved

  • 4 anchovy fillets in oil, drained and chopped

  • 2 garlic cloves, finely chopped

  • 1 red chilli, finely chopped

  • 1 tsp olive oil from the anchovy tin

  • 1 slice of crustless wholemeal bread, toasted and either blitzed into crumbs or finely chopped

  • Handful of fresh parsley, finely chopped

  • Squeeze of lemon juice

  • Handful of black olives, drained and rinsed.


  • Put the spaghetti in a pan of boiling water and cook until al dente.

  • Heat the oil, and gently cook the anchovies and garlic for a couple of minutes, before adding the tomatoes and chilli. 

  • The tomatoes will yield a lot of juice, due to the saltiness of the anchovies, and will reduce right down and become syrupy and rich.

  • When the tomatoes are soft and cooked through, add the olives, a squeeze of lemon and the majority of the parsley.

  • Sprinkle the toast crumbs onto the drained pasta to add some texture and toss through, before stirring through the tomato sauce.

  • Top with the last of the parsley and serve. 

Serves 2



  • All the veg are full of vitamins, minerals and in the case of the tomatoes, antioxidants such as lycopene. 

  • Wholemeal pasta is rich in fibre and can help lower cholesterol.

  • Anchovies can be really, really salty so I use them rarely and in moderation. This dish has about 12% of the daily salt intake for a healthy person.