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Preparation
time: 15 minutes
Cooking time: 15 minutes
Serves 4 |
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Ingredients
4 large ripe tomatoes
1 tbsp olive oil
2 small red chilies, chopped
2 cloves garlic, crushed
2/3 cup water
12 pitted ripe olives, sliced
8 canned anchovy fillets, drained and chopped
¼ cup chopped parsley
1 tbsp chopped fresh or 1 teaspoon dried
2 teaspoons chopped capers
8oz dried spaghetti
Freshly grated parmesan(optional)
Italian parsley (optional)
Directions
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| 1.
Peel tomatoes and remove seeds with a teaspoon. |
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| 2.
Heat oil over medium heat in a saucepan, cook chilies and garlic
till lightly brown, add tomatoes. Cover and simmer for 10 minutes. |
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| 3.
Add olives, anchovies, parsley, basil and capers into a saucepan. |
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| 4.
Meanwhile, cook spaghetti till soft and drain. Toss cooked spaghetti
and sauce mixture till well combined. |
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| 5.
Serving with grated parmesan; garnish
with parsley. |
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