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Cooking receipe to make spaghetti with anchovy and caper sauce under category General Recipes. You may find some video clips related to this receipe below.
spaghetti with anchovy and caper sauce
Spaghetti con le acciughe
mediterranean
400g spaghetti or linguine
50g tin of anchovies in oil drained and chopped
1 1/2 tbspns capers rinsed and drained
3 tbspns olive oil
2 large onions about 350g peeled and thinly sliced
2 green chillies peeled and crushed
10 black olives
2 tbspns finely chopped parsley
freshly ground black pepper
Heat the oil gently in a mediumsized saucepan and add the onions.
Stir to coat them in the oil and cook until they become translucent about 45 minutes.
Add the chilli(es) and stir together for 12 minutes to allow them to release their oils and aroma. Then immediately stir in the garlic and as soon as its aroma rises almost immediately add 150ml water and simmer gently for 10 minutes so that the onions get cooked and become more digestible.
Add the anchovies capers olives parsley and pepper and simmer for 5 more minutes.
While the sauce is being prepared cook the pasta in a large pan of lightly salted boiling water drain and keep some of the pasta water aside.
Return the pasta to the pan add the anchovy sauce and z tablespoons of the reserved pasta water.
Toss gently to mix everything and coat the pasta in the sauce.
Although the sauce has a strong piquant taste once it has coated the pasta it loses its forcefulness and becomes quite tame. It is quick and easy to prepare.
Serves 4
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