Spaghetti with Tomatoes Olives and Capers

This pasta is not for the faint hearted. It has garlic, capers, olives and the pungent smelling anchovy fillets. I chop the anchovies with my nose facing the ceiling but once it undergoes cooking it tastes so good, I could cook it and eat it every single day, without complaining. Have a great weekend ahead. We still have one more day of extreme cold and then temperatures will go up to 1ºC (34ºF) yeah!!!!

Spaghetti with Tomatoes olives and Capers

Preparation time: 10 minutes; Cooking time: 15 minutes; Makes 4-6 servings

  • 400g (14oz) spaghetti
  • 4-6 tablespoons extra virgin olive oil
  • 4 anchovy fillets chopped
  • 3 garlic cloves thinly sliced 
  • I teaspoon dried oregano
  • 3 tablespoons capers rinsed, and coarsely chopped 
  • 15 black olives pitted and thinly sliced
  • 1 x 796 can whole tomatoes with juices put through a food mill to remove the seeds
  • Salt and freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley

Instructions

  1. Heat the olive oil in a large skillet over medium high heat. Add the anchovies, garlic, oregano, capers and olives. Cook 2-3 minutes.
  2. Add the tomatoes, season with salt and pepper and cook stirring 7-8 minutes.
  3. Meanwhile cook spaghetti in plenty of salted water as per packet instructions, until almost al dente and drain lightly.
  4. Add to the sauce. Mix over low-heat until the pasta is well combined. Adjust seasonings, stir in the chopped parsley and serve.

myfavouritepastime.com 

Step By Step Photos

Please assemble all ingredients before you start…oops! I forgot capers

Heat the olive oil in a large skillet over medium high heat. Add the anchovies, garlic, oregano, capers and olives. Cook 2-3 minutes.

Add the tomatoes, season with salt and pepper and cook stirring 7-8 minutes. Meanwhile cook spaghetti in plenty of salted water as per packet instructions, until almost al dente and drain lightly. Add to the sauce. Mix over low-heat until the pasta is well combined. Adjust seasonings, stir in the chopped parsley and serve.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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