Spaghetti with Anchovies, Capers and Olives

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Spaghetti with Anchovies, Capers and Olives
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
4 Beefsteak tomato
2 sprigs oregano
4 sprigs Basil
1 dried chili pepper
400 grams red and yellow Cherry tomatoes
2 Tbsps Caper
80 grams Anchovy fillet
100 grams green Olives (pitted)
2 garlic cloves
300 grams whole-grain spaghetti
salt
4 Tbsps grated Parmesan
freshly ground peppers
How healthy are the main ingredients?
OliveParmesanBasiloreganogarlic clovesalt

Preparation steps

1.

Rinse the beefsteak tomatoes and remove the core. Roughly chop, and place in a food processor. Rinse and dry the basil and oregano, and remove the leaves. Add the oregano and half of the basil to the tomatoes. Add the chili to the tomato mixture, and puree completely.

2.

Rinse and halve the cherry tomatoes. Rinse and drain the capers and anchovies. Coarsely chop the olives. Peel and finely chop the garlic. Mix the capers, olives, garlic, and anchovies in a large preheated dish.

3.

Cook the pasta in boiling salted water until al dente. Drain and add to the dish with the anchovy mixture. Mix in the parmesan cheese and tomato puree, and toss to combine. Season to taste with salt and pepper and serve immediately.