This looks sort of plain, but is actually really delicious. We have made it several times using olive oil from cheese stuffed peppers**, which added a little bit of extra spiciness. The anchovies are super salty, so don't use more than the 2 or 3 that are called for.
Follow
the basic method in the recipe below (from the St. Louis Post Dispatch, but add
the additional items to the sauté if you have them. Cook the pasta at the same time, reserving 1 cup of the salted pasta water before you drain the pasta to add to the sauce.
Basic ingredients:
4 tablespoons olive oil
2 or 3 anchovy fillets
2 garlic cloves,
peeled but whole
2 tablespoons capers,
rinsed
Additional ingredients:
Small amount of chopped fresh onion (1/4 of an onion or so)
½ or more
bell pepper, chopped
chopped/sliced
mushrooms (optional)
½ cup or so pine nuts (add at the end)
Parmesan cheese, grated, to finish
In place
of spaghetti, use 12 oz. to 1 lb. angel hair pasta, cooking as usual in salted
water, saving about 1 cup of the cooking water before draining it, and adding
it to the pasta and sauce.
Here's the recipe this is adapted from:
St. Louis Post Dispatch 11-4-2020
Spaghetti With
Capers
Capers add a pungency
to a spaghetti sauce that also features anchovies.
4 tablespoons olive oil
2 or 3 anchovy fillets
2 garlic cloves,
peeled but whole
2 tablespoons capers,
rinsed
12 ounces spaghetti
Heat the oil in a pan,
add the anchovy and garlic, and cook
over low heat, stirring frequently, until the anchovies have dissolved and
the garlic has turned golden brown. This will take several minutes. Remove the
pan from the heat, discard the garlic and add the capers. Meanwhile, cook the
spaghetti in a large pot of salted, boiling water until al dente, then drain,
toss with the sauce and serve.
Per serving: 469 calories; 17g fat; 3g saturated fat; 12mg cholesterol; 15g protein; 64g carbohydrate; 2g sugar; 3g fiber; 627mg sodium; 55mg calcium
Adapted from “The Silver Spoon,” which has no listed author
____________
**
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