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🍝 Pasta with Anchovies and Raisins

532 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Salt
• 100 ml dry white wine
• 2 garlic cloves
• 5 tbsp olive oil
• 5 anchovy fillets
• 40 g dried tomatoes (packed in oil)
• 1 tbsp capers
• 1 tbsp fresh chopped parsley
• Cayenne pepper
• 50 g breadcrumbs

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add the spaghetti and a generous pinch of salt to the water.
3. 3. Cook the pasta al dente (firm to the bite) according to the package instructions.
4. 4. Rinse the sultanas (dark raisins) under cold water.
5. 5. Place the sultanas and the white wine in a small saucepan.
6. 6. Heat the mixture briefly until it is warm.
7. 7. Remove the saucepan from the heat and set it aside.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the garlic.
10. 10. Heat 2 tablespoons of oil in a large frying pan.
11. 11. Sauté the garlic in the oil until fragrant.
12. 12. Add the anchovy fillets to the pan.
13. 13. Add the finely chopped tomatoes.
14. 14. Let the ingredients cook together for a short time.
15. 15. Deglaze the pan with the wine and sultana mixture.
16. 16. Stir the capers into the sauce.
17. 17. Finely chop the parsley.
18. 18. Add the parsley to the sauce.
19. 19. Season the sauce with sea salt and cayenne pepper.
20. 20. Place the remaining tablespoons of oil in a small frying pan.
21. 21. Fry the breadcrumbs until golden brown.
22. 22. Drain the cooked pasta in a colander.
23. 23. Immediately portion the hot pasta onto the plates.
24. 24. Pour the warm sauce over the pasta.
25. 25. Sprinkle the toasted breadcrumbs on top as a garnish.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 532
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 81 g