Spaghetti with Anchovies, Olives, and Capers
Rice or Pasta Salad
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This spaghetti dish, inspired by the classic puttanesca, is a flavor explosion! The combination of salty anchovies, briny olives, and tangy capers creates a wonderfully complex sauce that's both satisfying and quick to prepare. I love how the Thermomix® simplifies the process, making it a perfect weeknight meal. It's a dish that's sure to impress, and it's easily adaptable to your taste – add a pinch more chilli flakes for extra heat, or some fresh basil for a touch of sweetness. Ready in under 40 minutes, it's a winner!
Ingredients (10 ingredients)
-
3 tbsp olive oil
-
1 piece onion
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2 clove large garlic cloves
-
0.5 tsp chilli flakes
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400 g can chopped tomatoes
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5 piece anchovy
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120 g pitted black olives
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2 tbsp capers
-
300 g dried spaghetti
-
0.5 bunch parsley
Preparation (4 steps)
Sauté onion and garlic
Add the 3 tbsp olive oil and 1 onion, cut into quarters, to the mixing bowl. Chop for 3 Sec./Stufe 5. Add a pinch of salt and sauté for 3 Min./120°C/Stufe 1. Add 2 large garlic cloves and ½ tsp chilli flakes and cook for a further 1 Min./120°C/Stufe 1.
Simmer the sauce
Add 400g can chopped tomatoes, 5 anchovy, 120g pitted black olives, and 2 tbsp capers to the mixing bowl. Bring to a gentle simmer and cook, uncovered, for 15 Min./100°C/Stufe 1. Season to taste.
Cook the spaghetti
Meanwhile, bring a large pan of salted water to the boil on the stove. Cook 300g dried spaghetti following pack instructions, then drain.
Combine and serve
Toss the drained spaghetti with the sauce and ½ small bunch of parsley, chopped. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Amelia Rodriguez
7
Rezepte
0
Kochbücher
Allergens
- Fish
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