Italian pasta is a variety of types, shapes and flavor combinations! The speed of preparation of the pasta is especially captivating. We suggest preparing spaghetti with anchovies, complementing the dish with nuts, which will crunch pleasantly during the meal.
It is necessary
- - 400 g of spaghetti.
- For the sauce:
- - 500 g of fresh tomatoes or 400 g in their own juice;
- - 100 g of black olives;
- - 4 tbsp. tablespoons of olive oil;
- - 3 cloves of garlic;
- - 1 chili pepper;
- - 6 pcs. anchovy fillet;
- - 2 tbsp. spoons of capers;
- - 1 bunch of fresh parsley;
- - a handful of walnuts;
- - Parmesan cheese.
Instructions
Step 1
Dip the spaghetti in boiling, lightly salted water, cook until tender. Don't overcook the spaghetti! Al dente will be perfect.
Step 2
While the pasta is cooking, you can make an original sauce for it. Peel, chop the garlic, you can take the chili pepper fresh or dry - chop it too. In a large saucepan, sauté the two sauce ingredients in olive oil until lightly golden.
Step 3
Cut the anchovy fillet into small pieces, rinse the capers, chop together with the black olives, send to the stewpan. Coarsely chop the walnuts with a sharp knife, add to the saucepan, stir, heat for 1 minute, so that the flavors mix and "make friends".
Step 4
Tomatoes are perfect both fresh and in their own juice - punch them in a blender or just cut them into smaller ones. Send to a saucepan, cook for 10 minutes over medium heat.
Step 5
Chop fresh parsley, discard the spaghetti in a colander and let all the water drain. Add spaghetti and herbs to sauce, stir quickly.
Step 6
Serve the anchovy spaghetti in a shared platter or in portioned warmed bowls, sprinkled with plenty of grated Parmesan cheese. Do not feel sorry for cheese - with it, even ordinary pasta becomes much tastier.
