Pasta with Spicy Tomato Sauce

Name: Pasta with Spicy Tomato Sauce
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g short pasta; 1 onion; 1 hot pepper; 3 garlic cloves; 3 anchovy fillets in oil; 100ml dry red wine; 1 1/2 cans tomatoes (400g each); 7-8 green olives; 1 teaspoon dried oregano; 6 basil leaves; 3 tablespoons olive oil; salt, pepper, chili

June 20, 2009

Quick Recipes Simple Recipes Italian Pasta

I've been on the run for a few days, I have new plans and projects I want to complete, so pasta is our staple food. Last night I made this spicy pasta inspired by a famous recipe, pasta all'amatriciana, but instead of bacon I used anchovies to make it more suitable for dinner. I thought I had invented something new, but adry brought me back down to earth - it turns out these are exactly pasta alla marinara, well known in the Naples area.

Ingredients

300g short pasta
1 onion
1 hot pepper
3 garlic cloves
3 anchovy fillets in oil
100ml dry red wine
1 1/2 cans tomatoes (400g each)
7-8 green olives
1 teaspoon dried oregano
6 basil leaves
3 tablespoons olive oil
salt, pepper, chili

Servings: 4

How to prepare pasta with spicy tomato sauce

Cook the pasta in plenty of salted water according to the package instructions. Drain.
In a deep pan, sauté the finely chopped onion in oil. When softened, add the garlic, hot pepper and anchovies, all finely chopped. Sauté for another 1-2 minutes.
Deglaze with wine and let it simmer for about 3 minutes, until the wine has almost completely reduced.
Add the canned tomatoes crushed with a fork, oregano, sliced olives, a little salt (be careful, the anchovies and olives are already salty) and pepper. Let it simmer over medium heat, stirring occasionally, for about 15-20 minutes, until the sauce thickens a bit.
Turn off the heat and add the chopped basil. Taste the sauce and adjust salt and pepper. If you want it spicier, add chili.
Add the pasta and mix well.
Serve drizzled with a little olive oil and sprinkled with Parmesan.