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Spaghetti With Piquant Sauce

creative.chef's picture
Ingredients
  Anchovy fillets 1 Can (10 oz)
  Milk 1⁄4 Cup (4 tbs)
  Ripe tomatoes 1 Pound
  Garlic 1 Clove (5 gm)
  Dried red pepper To Taste
  Olive oil 6 Tablespoon
  Tomato paste 1 Tablespoon
  Capers 2 Tablespoon
  Spaghetti 3⁄4 Pound
  Ripe olives 1 Cup (16 tbs), pitted
Directions

GETTING READY
1) Drain the anchovies and put into a small bowl with the milk.
2) Soak for 10 minutes.
3) Blanch, peel and chop tomatoes.
4) Peel and crush the garlic; seed and finely chop the chili.
5) Cook the spaghetti in boiling salted water till tender.

MAKING
6) In a saucepan, heat the oil, add the garlic and cook for 2 minutes.
7) Drain the anchovies, discarding the milk.
8) Chop them and add to the pan with the chili.
9) Fry for 3 minutes, pressing the anchovies with the back of a wooden spoon to break them up.
10) Add the tomatoes, tomato paste and capers.
11) Bring to a boil, then cover and simmer for 15 minutes.
12) Drain thoroughly.
13) Return to the pan and add the tomato and anchovy sauce and the olives.
14) Stir over low heat for 3 minutes.
15) Adjust seasoning to taste.

SERVING
16) Serve the spaghetti hot as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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