Overweight cupboard #1: seafood pasta

I started my cupboard fight with an easy lunch meal packed with flavour: pasta al nero di seppia in a shrimp, anchovy and tomato sauce. It's done in 10 minutes and really tasty. Enjoy it with a glass of San Giovese or Montepulciano.

Leftovers used
- half a pack of tagiatelle al nero di seppia from Cinqueterre, Italy
- chili parsley pasta spice mix from Cataña, Sicily, Italy
- a handful of frozen shrimps
- leftover home-made tomato sauce

Tagliatelle al nero di seppia in tomato seafood sauce - serves 2
400g tagliatelle al nero di seppia
1-2 TB olive oil
5 anchovy fillets
1 TB capers, rinsed
1 tsp chili parsley garlic pasta spice mix (try dried chopped chili)
half a cup tomato sauce
a handful frozen shrimps
shredded basil and grated Parmesan, to serve

[1] Cook the pasta al dente in large pan of salted boiling water.
[2] Heat the oil in a small pan, add the anchovy, capers and chili spice mix. Cook for 3 minutes. Add the tomato sauce, warm through and add the shrimp.
[3] Drain the pasta and add to the pan with the tomato seafood sauce. Mix gently to coat the pasta. Top with basil and Parmesan before serving.