Spicy Tomato Sauce Pasta with Anchovies
1.
Preparing dishes is always the first step. Prepare all the side dishes in advance so that you will not be in a hurry when you are cooking. Speaking of watching Ode to Joy, there is an anchovy stalk, and some people say it is a cheap ingredient. But opening the can is very salty.
2.
Add water to a large pot until the amount of the pasta is completely submerged by half. Add a little salt and olive oil to the water. Add the pasta after the water boils. During the cooking process, use tools to stir the pasta from time to time to avoid sticking. There are many types of pasta. The recipe recommends two types, one is round Speghetti and the other is wide and flat Linguine. I use Speghetti with a thickness of No. 5. Please refer to the package instructions for cooking the pasta. Like mine, it says that it will take 8 minutes.
3.
After the pasta is cooked, remove it for use. I usually let it continue to soak in the cooking water to prevent it from drying out.
4.
In fact, while cooking the pasta, you can also start frying the sauce in another pot. Add olive oil to the pan over medium heat, add the chopped garlic, dried chili and anchovies to the pan and stir fry for 1 to 2 minutes until the garlic sautes and the anchovies are slowly incorporated into the oil.
5.
Continue to add black olives to the pot, capers and cherry tomatoes, and continue to fry for 4 to 5 minutes over medium heat until the tomatoes start to soften.
6.
At this time, drain the spare pasta and pour it into the pot and mix with the sauce in the pot and stir fry evenly. You can add some freshly ground black pepper and sea salt for the final seasoning. However, since black olives and anchovies contain salt, it may no longer be necessary to add sea salt.
7.
After putting the pasta on the plate, drip a few drops of olive oil and then add some basil leaves for the final garnish. At this point, you are done, please enjoy this super fast and delicious pasta!
Tips:
Spaghetti (Speghetti or Linguine) 200 g garlic 3 cloves peeled and chopped dried chili 1 cut into small pieces canned anchovies 30 g dried oil, chopped black olives 120 g dried water, chopped Spanish capers 2 spoons washed 120 grams of dried small tomatoes, washed and cut in half, sea salt, freshly ground black pepper, a little basil, and a little olive oil.
