Vergine olijfolie
6 ansjovisfilet, in stukjes
2 x 400 g gehakte tomaten in blik
Zout en versgemalen zwarte peper
450 g spaghetti
1 el oregano
1 el kappertjes, afgespoeld
14 zwarte olijven in olie, zonder pit, in plakjes
Fruit de knoflook in 1 minuut in wat olie en roer dan de ansjovisfilets erdoor tot ze zijn opgelost. Voeg de tomaten toe , breng alles aan de kook en laat 15 minuten pruttelen; roer zo nu en dan tot de saus dik is. Voeg zout en royaal peper toe.
Kook intussen de pasta volgens de aanwijzingen op de verpakking en giet hem af.
Voeg de oregano, kappertjes en olijven toe aan de saus en schep hem door de pasta.
Another recipe, in English
1 pound spaghetti
4 tablespoons extra virgine olive oil
2 clove garlic, crushed
chilipepper, fresh or dried
4 anchovy filets coarsely chopped
12 black olives, pitted
1 tablespoon capers
1 cup walnuts, coarsely chopped
1 (14 to 15 ounce) can plum tomatoes with juices, crushed
Fresh flat leaf parsley, finely chopped
Directions
Another recipe, in English
1 pound spaghetti
4 tablespoons extra virgine olive oil
2 clove garlic, crushed
chilipepper, fresh or dried
4 anchovy filets coarsely chopped
12 black olives, pitted
1 tablespoon capers
1 cup walnuts, coarsely chopped
1 (14 to 15 ounce) can plum tomatoes with juices, crushed
Fresh flat leaf parsley, finely chopped
Directions
While the spaghetti cooks in salted boiling water, prepare the sauce.
Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts. Let the mixture cook for about 1 minute before pouring the crushedplum tomatoes into the pan. Cook for approximately 10 minutes on medium heat. About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.
Cook's Note:*If you like a spicy sauce, add the seeds along with the pepper. If not the pepper is optional.
Cook's Note:*If you like a spicy sauce, add the seeds along with the pepper. If not the pepper is optional.
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