Super salty. Super simple.

Ingredients: (Serves 3)

400g conchiglie
olive oil
5 cloves of garlic, finely chopped
15 anchovy fillets, chopped
1 Tbsp capers, drained and dried
2 Tbsp olives, pitted and halved
1 Tbsp lemon juice
75g grated parmesan
4 Tbsp parsley, chopped
4 Tbsp basil, chopped
salt and pepper

Preparation & Cooking:

Follow packet instructions to cook the conchilglie until al dente in salted water, then drain and return to the pan.

A couple of minutes before the pasta is finished cooking, heat some oil in a large pan and fry the garlic for 2 minutes over a medium heat. Add the anchovies, capers and olives, cook for another minute.

Add the pasta, lemon juice, herbs and parmesan to the frying pan, season to taste. Take the pan off the heat and toss for a minute.

Drizzle on some extra virgin olive oil and dust with some chopped herbs and parmesan.

Bing bang bosh. Finito. Consume.