pasta sauce with capers and anchovies

pasta sauce with capers and anchovies
 
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This recipe was uploaded
by ritacooksitalia

 
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Ingredients

Ingredients
Method
 
  • SERVES 4, PREP 5 MINUTES, COOK 1hr
  • 8 tbsp extra virgin olive oil
  • 8 garlic cloves, peeled and crushed
  • 2 anchovies
  • 1 heaped teaspoon of capers in salted water (15 capers circa)
  • 1 fresh chilli
  • 2 x 400g peeled plum tomatoes (cans)
  • 300 ml water
  • 1 tsp sugar
  • sea salt
  • 320 g spaghetti
  • flat leaf parsley, roughly chopped
Heat the oil in a large saucepan and add the garlic. Fry over a medium heat for 1 minute, then lower the heat and add the capers, anchovies and chilli.

Cook, stirring, for a further 2 minutes until the garlic is soft and golden brown.

Add the peeled plum tomatoes, roughly crushed. Add the water and season with sea salt and sugar.

Cover and bring the sauce to the boil (2-3 minutes), uncover the saucepan and cook over a medium- high heat for 10 minutes, stirring occasionally.

After 10 minutes, lower the heat and simmer for 45 minutes or until the water is completely evaporated and the sauce has thickened.

Serve sprinkled with freshly chopped flat leaf parsley.
Source: ritacooksitalian.com



pasta sauce with capers and anchovies

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This recipe was uploaded by ritacooksitalia

 
 
I cook this pasta sauce very often. It takes only five minutes to prepare the ingredients and, when the sauce is ready, the flavours are deliciously intense.

Method


Heat the oil in a large saucepan and add the garlic. Fry over a medium heat for 1 minute, then lower the heat and add the capers, anchovies and chilli.

Cook, stirring, for a further 2 minutes until the garlic is soft and golden brown.

Add the peeled plum tomatoes, roughly crushed. Add the water and season with sea salt and sugar.

Cover and bring the sauce to the boil (2-3 minutes), uncover the saucepan and cook over a medium- high heat for 10 minutes, stirring occasionally.

After 10 minutes, lower the heat and simmer for 45 minutes or until the water is completely evaporated and the sauce has thickened.

Serve sprinkled with freshly chopped flat leaf parsley.
Source: ritacooksitalian.com



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