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Spaghetti with Spicy Tomato Sauce

Spaghetti with Spicy Tomato Sauce
Spaghetti with Spicy Tomato Sauce

Spaghetti with Spicy Tomato Sauce

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 1 small onion minced
  • 2 garlic cloves minced
  • 4 anchovy fi llets minced (about 2 tablespoons)
  • 1 ⁄2 cup pitted black olives coarsely chopped
  • 2 tablespoons drained capers rinsed
  • 1 ⁄2 cup white wine
  • 1 ⁄2 teaspoon kosher salt plus more to taste
  • 1 ⁄2 teaspoon freshly ground black pepper plus
  • more to taste
  • 1 ⁄2 teaspoon dried crushed red pepper fl akes
  • 1 28-ounce can crushed Italian tomatoes
  • 1 pound Barilla spaghetti pasta
  • 1 ⁄2 cup chopped fresh basil

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat.
  • When very hot and almost smoking, add the onion,
  • garlic, and anchovies and sauté for 3 minutes. Reduce
  • the heat to medium and add the olives, capers, white
  • wine, salt, pepper, and red pepper fl akes. Cook, stirring
  • occasionally until the white wine has reduced by half,
  • about 5 minutes. Add the tomatoes and simmer until
  • reduced slightly, about 20 minutes
  • Meanwhile, add the pasta to the pot of boiling salted
  • water and cook, stirring occasionally, until tender but
  • still fi rm to the bite, about 8 minutes. Drain, reserving
  • about 1 cup of the cooking liquid.
  • Once the tomato sauce has reduced slightly, add the
  • pasta to the sauce and stir to coat. Add enough of the
  • reserved pasta cooking liquid, 1⁄4 cup at a time, to
  • moisten. Season with more salt and pepper to taste.
  • Gently toss in the basil and serve.

Notes

Note: Use the right amount of water. Use a
6- to 8-quart-capacity pot to prepare one
pound of pasta. Fill the pot no more than
2/3 with water – if you use more, the
water will spill over; if you use too little,
the pasta won’t cook properly
Make sure to do a very small dice on the carrots, celery, and onions, so that they break down properly and basically melt into the sauce. I used 2 fresh red chilis as well as 2 thai bird chilis and a pinch of red pepper flakes and it had a nice amount of heat. Really let it cook down and become thick, concentrated, and brick-colored, the idea is to thin it out with the addition of some of the salty, starchy pasta water to make it into a silky sauce that coats the pasta. This turned out delicious

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