Pasta with tomatoes, olives, capers and anchovies

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 13
Servings 6
Time 20 min

Ingredients

  • 20
    olives
    black olives, pitted and chopped
  • 10
    olives
    green olives, pitted and chopped
  • 25
    ml
    capers, drained
  • 8
    anchovy fillets, chopped
  • 700
    g
    firm, ripe tomatoes, seeded and chopped
  • 10
    leaves
    basil leaves
  • 25
    ml
    fresh marjoram or oregano
  • 1
    handful
    parsley, chopped
  • 2
    cloves
    garlic cloves, finely chopped
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 5
    ml
    red wine vinegar
  • 90
    ml
    olive oil
  • 500
    g
    spaghettini (or spaghetti or fettucini)
 

Method

15 min
 
1. Mix the olives, capers, anchovy fillets and chopped tomato in a mixing bowl. Chop the herbs and add to the mixture, together with the garlic, salt, black pepper and vinegar. Mix through. Add the olive oil, stir and then let the sauce stand until the pasta is cooked.

2. Cook the pasta in salted boiling water until al dente. Drain and immediately stir the sauce through the warm pasta. Serve.
Wine suggestion: This uncomplicated dish deserves an uncomplicated wine, such as a red blend. If you prefer white wine you should drink something with more substance so that it will not be overpowered by the flavour of the food.

 

Read more on: fruit
 

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