Spaghetti Alla Pizzaiola
When this post is live, I will be in Italy, taking in the smells and sights of this wondrous foodie capital. I would obviously love to take you all with me, but I doubt there’d be enough room in my suitcase. *sad face* Therefore, here’s a recipe you can make, as versatile as it is (also good for a pizza topping or to dress a steak or fish fillet), and pretend you are there with me.
The silkiness of the sauce with the flavoursome anchovies, which really give it a kick, is a delight, ladening the long strands of spaghetti. Of course, you can use any pasta.
note – the recipe has been adapted from The Two Greedy Italians Eat Italy cookbook
2 tbsp of extra virgin olive oil
1/2 garlic clove, finely chopped
1/2 small red chilli, finely chopped – optional
2 fresh anchovy fillets (they sell some nice fresh ones in lidl, where we bought ours)
6 black olives, sliced in half
1 tsp of capers
400g tin of chopped tomatoes
1/4 tsp of dried oregano
1 tsp of finely chopped parsley
1. Heat the oil in a large frying pan. Add the garlic, chilli and anchovies. Fry gently on a low heat, as the anchovies will try and stick. Fry until the anchovies have dissolved in the oil.
2. Add the olives, capers and cook for one minute whilst stirring.
3. Add the chopped tomatoes, oregano, parsley and season with salt. Lower the heat and simmer, covered with the lid. Simmer for 20 minutes.
4. Whilst the sauce is simmering, cook the spaghetti and a pot of salted boiling water. Cook until al dente (just cooked).
5. Before draining, take a tbsp of pasta water and spoon into the sauce to give it that silky consistency. Drain the pasta and pour into the pan of sauce. Stir so the pasta is completely covered and cook for one minute. Serve straight away.
Have you ever been to Italy? Which Italian recipes inspired you to re-create them at home?