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
- 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
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.
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