Sunday,23 September, 2018
Current issue | Issue 1398, (21 - 27 June 2018)
Sunday,23 September, 2018
Issue 1398, (21 - 27 June 2018)

Ahram Weekly

Spaghetti arrabiata with anchovy and capers

Spaghetti arrabiata with anchovy and capers
Spaghetti arrabiata with anchovy and capers

Serves 4

 

Ingredients:

400 gm spaghetti

1 onion (finely chopped)

3-4 garlic pods (finely crushed)

1 cup cherry tomatoes (halved)

1 cup fresh button mushrooms (sliced)

1/2 cup black olives (quartered, pitted)

3-4 anchovy fillets (rinsed, chopped)

3 tbsp capers (drained)

1 tsp dried, crushed red chili

1/2 cup dry white wine

1 tbsp dried basil

Grated Parmesan or pecorino cheese (optional)

1 tbsp extra virgin olive oil 

30 gm butter

Salt (just a pinch) + pepper

 

Method:

Bring a large deep pot of a lightly salted amount of water; to a boil.  Cook pasta for seven or eight minutes; or until al dente.  Drain and leave aside; covered.  Heat a large skillet on high.  Add oil and lower heat to low.  Add onion.  Stir until translucent.  Stir in garlic just for seconds; to combine.  Add capers, mushrooms, olives, chili, basil and wine.  Simmer until wine is slightly reduced, then season and add cherry tomato halves.  Stir gently until they slightly collapse.  Add butter.  Allow to melt.  Stir in anchovy, then add drained pasta.  Gently mix to combine, heat and incorporate with all ingredients.  Serve with cheese aside in a serving bowl.

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