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Spaghetti with Tomato Sauce, Anchovies and Black Olives
Chapter V ·
Pasta & risotto · Nº 142
Spaghetti with Tomato Sauce, Anchovies and Black Olives
11 ingredients
4 steps
Ingredients
Method
Ingredients
For
2 tablespoons
olive oil
2 tablespoons
onion
, very finely chopped
1 clove
garlic
4
anchovies
, fillets
4
tomatoes
, medium, very ripe, peeled and seeded, chopped
1 teaspoon
red chili pepper
, finely chopped
300 g
spaghetti
4 tablespoons
olives
, black, pitted, quartered
2 tablespoons
basil
, fresh leaves, snipped with scissors
salt
, as needed
black pepper
, as needed
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Method
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1
Sauté the chopped onion in the olive oil. When it starts to brown, add the anchovy fillets and the garlic and stir until the anchovies dissolve (about 3 min).
2
Add the tomatoes along with any juice that has formed. Let it cook for a few more minutes over medium heat.
3
Cook the spaghetti in plenty of salted water. Drain and toss with the sauce.
4
Add the pitted black olives, cut into quarters, the black pepper and the basil leaves. Taste and adjust the salt.
From the same chapter
Pasta & risotto · Nº 134
Ricotta cannelloni with olives, tomato and basil
Pasta & risotto · Nº 135
Caprese spaghetti
Pasta & risotto · Nº 136
Farfalle with anchovies and capers
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