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🍝 Sicilianian Pasta with Spicy Tomato Sauce

512 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 2 garlic cloves
• 6 anchovy fillets (in oil)
• 1 small dried chili pepper
• 4 tbsp olive oil
• 100 ml dry red wine
• 400 g spaghetti
• salt
• pepper (from the mill)
• 4 tbsp capers
• 70 g green olives (optional)
• parsley

Instructions

1. 1. Hold the tomatoes briefly under boiling water to blanch them (cook briefly in boiling water).
2. 2. Shock the tomatoes immediately with cold water to stop the cooking process.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the core.
5. 5. Cut the flesh into small cubes.
6. 6. Peel the garlic cloves.
7. 7. Finely chop the garlic, anchovies, and chili pepper.
8. 8. Fry the garlic mixture in the oil.
9. 9. Add the tomato cubes and the wine.
10. 10. Let the sauce simmer uncovered over medium heat for about 15 minutes.
11. 11. Cook the pasta in plenty of boiling salted water until al dente (firm to the bite).
12. 12. Stir the capers and the chopped olives into the sauce.
13. 13. Season the sauce to taste with salt and pepper.
14. 14. Drain the pasta.
15. 15. Mix the pasta with the sauce.
16. 16. Serve the pasta sprinkled with parsley.

Nutrition per serving

• kcal: 512
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 76 g