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Spaghetti Pizzaiola
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4 serving
Prep time:
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Serves: 4
Pasta is a staple in a Mediterranean diet for its proper nutrition. Add in some selected ingredients and your touch can become special. Try this “Spaghetti alla pizzaiola”, embellished with olives, Delicius Anchovy Fillets in Olive Oil and capers.
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Ingredients
- 8 fillets Delicius Anchovy Fillets in Olive Oil
- 400g spaghetti
- 1 small onion
- 2 cloves garlic
- 400g tomato sauce
- 80g pitted black olives
- 2 tbsps pickled capers
- 2 sprigs oregano, crushed
- 4 tbsps extra virgin olive oil, plus a drizzle before serving
- 1 pinch salt
- 1 chilli pepper
Method
Step 1
Finely chop the onion, then peel and thinly slice the garlic too.
Step 2
Sautée both the onion and garlic in a high-edged casserole pan with 4 tablespoons of olive oil, cook until the onion becomes soft and loses colour.
Step 3
Add the chopped anchovies to the mix and stir with a wooden spoon. Then add the tomato sauce and a little boiling water.
Step 4
Cook the sauce for 15 minutes, semi-covered with the pan’s top. Add the olives and capers, then reduce the sauce by cooking it a little more with no lid. Add a sprinkle of oregano and a little chilli, adjust with salt.
Step 5
Add the sauce to the spaghetti (cooked “al dente”) and serve with a final touch of olive oil.
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