SPAGHETTI  mit  OLIVEN,  KAPERN  und  SAARDELLEN

Spaghetti with Olives, Anchovies and Capers

400g spaghetti
500 g tomatoes
1 clove of garlic
8 anchovy fillets (pickled in oil)
1 tbsp. capers (pickled in salt)
30 g pine nuts
100 g olives (cored)
125 ml white wine
chili, salt, pepper
olive oil

 

 

Wash tomatoes, remove the seeds and cut into cubes. Sauté garlic in a pan with 4 tbsp. of olive oil and then remove garlic. Chop coarsley anchovies and add with the pine nuts and capers. Sauté for a few minutes. Add tomatoes and olives, sprinkle with chili and deglaze with the wine. Simmer covered 10 minutes. Boil spaghetti in salted water until al dente, and allow to drain. Add spaghetti into the pan with the sauce and toss a few minutes.

 

     
     
 

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