Ingredients
1/3 cup of preserved capers
1/2 cup of olive oil
2 cloves of garlic, minced
6 anchovy fillets in brine, rinsed
1/3 cup of Portuguese black raisins
1 kg of cherry tomatoes
1 red bell pepper, seeded and cubed
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
500g of pasta
1 cup of grated Parmesan cheese
Ingredients
1/3 cup of preserved capers
1/2 cup of olive oil
2 cloves of garlic, minced
6 anchovy fillets in brine, rinsed
1/3 cup of Portuguese black raisins
1 kg of cherry tomatoes
1 red bell pepper, seeded and cubed
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
500g of pasta
1 cup of grated Parmesan cheese
Preparation
Step 1
Drain the capers, rinse them under cold water, and set aside
Heat the olive oil in a pan
Add the garlic and cook for 1 minute, stirring occasionally
Add the anchovy fillets and cook, mashing with a spoon for 2 minutes
Add the capers and raisins
Mix well
Add the cherry tomatoes and red bell pepper
Season with salt and black pepper to taste
Simmer for 10 minutes or until the tomato sauce has thickened slightly
Step 2
Bring 5 liters of water to a boil with 1 tablespoon of salt
Add the pasta and cook until al dente
Step 3
Remove the tomato sauce from the heat
Add the chopped parsley
Mix well
Serve hot, topped with grated Parmesan cheese.
