Spaghetti alla Siciliana
Quick Recipes Simple Recipes Italian Pasta Fish and Seafood
Whether I've just returned from summer vacation, or it's winter and I'm dreaming of the next one, this pasta cures my longing for the sea for a while.
Ingredients
65g spaghetti
3 anchovy fillets in oil
1 large garlic clove
1 level tablespoon capers (preferably salt-packed; soaked in water for 10 minutes to remove salt)
1/4 bunch parsley
1 teaspoon tomato paste
1 teaspoon hot pepper paste in oil (or chili paste; you can use 1 level teaspoon chili flakes instead, but in this case add 2 teaspoons tomato paste)
2 tablespoons extra virgin olive oil
Servings: 1
Calories: 468 cal
How to prepare spaghetti alla siciliana
- Cook the pasta in salted water according to package directions.
- While the pasta cooks, finely chop the anchovies, crush the garlic, coarsely chop the capers (even if they're small, they release their flavor better this way), and finely chop the parsley.
- In a wide pan (about 30cm; ideal for 1 or 2 servings), add the oil and the tomato and hot pepper pastes. Stir to dissolve and place the pan on heat.
- When the contents of the pan start to sizzle, fry the tomato and pepper paste for 30 seconds, then add the rest of the prepared ingredients (except the pasta). Stir and sauté over medium heat for 2 minutes.
- Add the drained pasta (leave very little water on it) and stir continuously until the sauce is absorbed by the pasta (another 2 minutes). Taste for salt, but the anchovies are usually salty enough.
- Enjoy the warm pasta with pleasure. Check your longing for the sea - if it hasn't completely disappeared, repeat the next day.
Spaghetti alla Siciliana
Spaghetti alla Siciliana
Spaghetti alla Siciliana
