A main course quick and easy: The Spaghetti Mediterranean. The ingredients for the sauce are simple and at the base of Mediterranean cuisine: a clove of garlic, olive oil, red pepper, 6/7 anchovy fillets in oil, 150g of tomatoes, a tablespoon of capers, a tablespoon of black olives, a couple of tablespoon of chopped tomatoes and parsley.
It starts from the cooking liquid with a garlic clove, skinned and germ inside, cut into large pieces and browned over low heat in a colander with a bit of olive oil and chilli possibly seeded and ultimately enrich the fillets anchovy; Remove the garlic from the cooking liquid and meanwhile add the cherry tomatoes cut in half, then add the capers and black olives, a pinch of salt and pepper and cook for 2-3 minutes. Decline in water to cooking spaghetti previously put to boil and cook for only half cooked and meanwhile add the tomato sauce that give creaminess to the paste and the chopped parsley to the knife and the sauce is almost ready. When the pasta is half cooked it passes into colander with the sauce and continue to cook there adding cooking water. Finally, to give a bit of perfume remaining Mediterranean theme you can add to taste lemon peel untreated private white part is bitter.
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