Spaghetti With Anchovies, Olives And Baby Arugula - cooking recipe

Ingredients

13.5 oz spaghetti
1/4 cup olive oil
4 None canned anchovy fillets, chopped
2 cloves garlic, minced
2 None fresh red chilies, thinly sliced
1 lb baby plum tomatoes, 1/2 lb halved
3.5 oz black olives, pitted, halved
3.5 oz baby arugula

Preparation

Cook pasta in boiling salted water until al dente. Drain then return to pan.
Meanwhile, heat 1 tbsp oil in a frying pan over medium heat. Cook anchovies, garlic and chilies, stirring, until soft and fragrant. Add tomatoes to pan and stir until combined.
Add spaghetti to frying pan along with olives, arugula and remaining oil. Season.