This is a very quick and very fragrant pasta recipe. After you gather all the ingredients it will take only 10 minutes.
Ingredients:
– 300 grams of spaghetti (for 4 servings)
– 4-5 tablespoons of olive oil
– 4-5 garlic cloves
– 1 full tablespoon of capers
– 1 handful of Kalamata olives
– 3-4 anchovies
– 1 tablespoon of raisins
– 1 parsely link
– 1 teaspoon of dried hot peppers
– the zest of 1 lemon and the juice of half of lemon
Preparing:
We gather all the ingredients and we pot water to boil for the pasta. The pasta has to cook in a lot of water, about 4-5 liters for 300 grams of pasta.
Smash and chop the garlic. Chop the olives and remove the seeds.
Chop the parsley, stems and leaves.
Scrape the lemon and squeeze the lemon juice. The original recipe does not use lemon but I like it. Please try it my way.
Use a big and deep pan because we will add the pasta too after it cooks.
Put the pan on fire, add the olive oil and one small piece of garlic. The garlic will tell us when the oil is hot enough and we can start cooking.
When the oil is hot put the garlic, the hot pepper, the anchovies, the parsley stems, the capers and the raisins.
Stir.
After 2-3 minutes add the lemon zest.
The water for the pasta should have started to boil. Add the salt and then the pasta.
Add the canned tomatoes.
Add sald and pepper as you like.
Cook at low heat until the pasta has cooked.
Never rinse the pasta in water and always cook the pasta with the sauce!
When the pasta is almost cooked drain it and put it in the sauce pan.
We stir and continue to cook for another 2-3 minutes.
Stop the cooking and add the parsely leaves.
That’s all, folks!
Enjoy!
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
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