Spaghetti with tomatoes, olives, capers and anchovies

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by: Allicia






Crudo means "raw" — so in this recipe the ingredients fer the sauce are uncooked. Look for a spaghetti with a surface that is slightly rough rather than very shiny, because you need everything to cling to the pasta. In italy, this is usually a dish you make in summer, because it is all about the quality of ingredients like tomatoes and basil. The tomatoes we use are the big ones, Cuere di Bue, which are fleshy and juicy, with net tee many seeds. On a hot day in Italy, many people will add a can of tuna to spaghetti al crudo, and that is lunch — just one course.




ingredients

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serves: 4

2 tablespoons capers (baby ones if possible)

4 tablespoons black olives (preferably Taggiasche, pitted)

5 anchovy fillets (preferably, salted and rinsed, finely chopped)

2 tomatoes (preferably Cuore di Bue, or 3 smaller ones — the best quality you can find, chopped)

2 tablespoons tomato passata

14 ounces spaghetti

bunch of basil

5 tablespoons extra virgin olive oil

salt and pepper

Nutrition Facts
Spaghetti with tomatoes, olives, capers and anchovies

Servings Per Recipe: 4

Amount per Serving

Calories: 554

  • Total Fat: 19.8 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.8 mg
  • Sodium: 270.3 mg
  • Total Carbs: 78.8 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 5.3 g
  • Protein: 15.3 g
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preparation

1.  Put all the ingredients except the spaghetti and basil into a sauté pan with half the olive oil and mix together but don't heat. Taste and season.

2.  Bring a large pot of water to a boil, add salt (use a little less than usual, as the anchovies will add salt later) and put the pasta into it, using a fork to curl it around the pan, so that it gets under the water quickly. Cook for about a minute less than the time suggested on the package, until al dente.

3.  While the pasta is cooking, put the sauté pan containing the ingredients for the sauce over the top of the pasta pan, so that the steam can just warm everything up a little, and let the flavors begin to

4.  Infuse.

5.  When the pasta is cooked, drain, reserving the cooking water. Add the pasta to the pan containing the sauce ingredients, and toss well, adding some cooking water if necessary, to loosen.

6.  Add the rest of the olive oil and toss again.

7.  Tear the basil leaves, scatter ever the top and toss again. Serve immediately.

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