Tuesday,23 April, 2019
Current issue | Issue 1126, 13 - 19 December 2012
Tuesday,23 April, 2019
Issue 1126, 13 - 19 December 2012

Ahram Weekly

Sufra Dayma: Spaghetti with black olives, mushroom, anchovy and green chilli sauce

Serves  6-8
500 gms spaghetti
4 spring onions ( chopped, with good greens)
4 garlic pods (finely chopped)
5 ripe tomatoes( peeled, diced)
250 gms fresh mushrooms (sliced)
6 - 8 canned anchovy fillets (drained from oil, minced)
150 gms Kalamata black olives (pitted, halved)
3 - 4 hot green chili pods (seeded, sliced) (optional)
3 - 4 tbsp parsley leaves (finely chopped)
1/3 cup olive oil
Salt + pepper + dry basil

Cook spaghetti in salted water, until al dente.  Drain, reserving approximately one and a half cups of its water aside.  Place drained  pasta back into pan, off heat.  Add to it 100 mls of its hot reserved waters.  Stir it in gently, to combine well with pasta, and cover.  This will not allow it to stick and lump together, and it will also improve taste immensely.  To prepare sauce; heat oil in a large saucepan.
Add onion, stirring until translucent.  Add garlic, chili and stir for a few seconds.  Add seasoning.  Stir until fragrant.  Add mushroom, tomato and anchovy.  Simmer over low heat for 10 minutes, or until thick and pulpy.  Stir in the reserved pasta waters.  Bring to a boil and stir to combine.  Then add olives and parsley.  Stir in spaghetti through the sauce, just to heat it.  Serve immediately with a green salad.

N.B.:   Your use of salt in this recipe should be decreased to the minimum. There is anchovy, olives and salty pasta water inside.

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