250 g of spaghetti
For the sauce
2 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
4 anchovy fillets in brine, drained and chopped
1/4 cup of caper berries in brine, drained and chopped (40 g), washed and minced
1/3 cup of black olives, pitted and minced (50 g)
6 large tomatoes (1 kg), ripe, peeled, seeded, and diced
1 medium red bell pepper, diced
1 tablespoon of salt
a pinch of black pepper
1 tablespoon of chopped parsley
250 g of spaghetti
For the sauce
2 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
4 anchovy fillets in brine, drained and chopped
1/4 cup of caper berries in brine, drained and chopped (40 g), washed and minced
1/3 cup of black olives, pitted and minced (50 g)
6 large tomatoes (1 kg), ripe, peeled, seeded, and diced
1 medium red bell pepper, diced
1 tablespoon of salt
a pinch of black pepper
1 tablespoon of chopped parsley
In a large pot, bring 3 liters of water to a boil
When the water starts boiling, add 1 tablespoon of salt
Cook the spaghetti in batches until al dente (about 10 minutes)
Prepare the sauce: while that's cooking, heat a medium skillet over high heat and sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until it starts to brown (about 2 minutes)
Add the anchovy fillets and sauté quickly, mashing them with the spoon
Add the caper berries and olives and stir well
Add the tomatoes and bell pepper and stir well
Season with salt and black pepper
Reduce heat to medium, cover the skillet, and cook, stirring occasionally, until the sauce thickens (about 10 minutes)
Add the parsley, stir, and remove from heat. Reserve
Drain the spaghetti, transfer it to a bowl, and add the sauce
Mix delicately and serve immediately
300 calories per serving
A rich and fruity red wine, like the Etchart Cafayete Cabernet Sauvignon 96 from Argentina, $16.50, or the Marqués de Casa Concha 96 from Chile, $20.80
