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Spaghetti Mediterranean

American.foodie's picture
Spaghetti mediterranean is a anchovy pasta recipe made with tomatoes and green olives. Herbed with a three herb medley, this vegetable pasta is flavored with garlic. Cooked with saucy tomato base, spaghetti mediterranean is a flavorful and zesty lunch for sunny days!
  Fresh tomatoes 1 1⁄2 Pound (About 4 Large)
  Pitted green olives 12
  Flat anchovy fillets 6
  Garlic 2 Clove (10 gm) (Medium Size)
  Uncooked spaghetti 1⁄2 Pound
  Boiling salted water 3 Cup (48 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Drained capers 1 Tablespoon
  Chopped fresh basil/1/2 teaspoon dried basil, crumbled 2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Dried hot red pepper flakes 1⁄4 Teaspoon

Place tomatoes in large saucepan with boiling water to cover 60 seconds to loosen skins.
Immediately drain tomatoes and rinse under cold running water.
Peel, seed and chop tomatoes coarsely.
Slice olives.
Chop anchovies.
Mince garlic.
Cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.
While spaghetti is cooking, heat oil in 10-inch noncorrosive skillet over medium-high heat.
Add garlic; cook just until garlic begins to color, 45 to 60 seconds.
Stir in tomatoes, parsley, capers, basil, oregano, salt and the pepper flakes.
Add olives and anchovies to skillet; cook over medium-high heat, stirring constantly until most of the visible liquid has evaporated and sauce is slightly thickened, about 10 minutes.Pour sauce over spaghetti in heated serving bowl.
Toss lightly

Recipe Summary

Main Dish

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Spaghetti Mediterranean Recipe