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🍝 Spaghetti with Tomato Puree, Anchovies, and Olives

442 kcal · 30 min · 4 servings

Ingredients

• 4 beefsteak tomatoes
• 2 sprigs oregano
• 4 sprigs basil
• 1 dried chili pepper
• 400 g cherry tomatoes (red and yellow)
• 2 tbsp capers
• 80 g anchovies
• 100 g green olives (pitted)
• 2 garlic cloves
• 300 g whole wheat spaghetti
• salt
• 4 tbsp grated Parmesan
• pepper (from the mill)

Instructions

1. 1. Wash the plum tomatoes thoroughly.
2. 2. Remove the hard stem ends from the tomatoes.
3. 3. Cut the tomatoes into coarse cubes.
4. 4. Place the tomato cubes into a tall blending cup.
5. 5. Rinse the oregano and basil under running water.
6. 6. Shake the herbs dry.
7. 7. Pluck the leaves off the stems.
8. 8. Add the oregano and half of the basil to the tomatoes.
9. 9. Add the chili.
10. 10. Blend the entire mixture until smooth.
11. 11. Wash the cocktail tomatoes.
12. 12. Halve the cocktail tomatoes.
13. 13. Drain the capers and anchovies.
14. 14. Rinse the capers and anchovies briefly.
15. 15. Drain the capers and anchovies well.
16. 16. Chop the olives coarsely.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Take a large bowl and warm it up.
20. 20. Mix the garlic with the capers, olives, and anchovies in the bowl.
21. 21. Cook the pasta in boiling salted water.
22. 22. Cook the pasta al dente.
23. 23. Drain the pasta.
24. 24. Let the pasta remain damp.
25. 25. Add the pasta to the olive-anchovy mixture.
26. 26. Add the Parmesan.
27. 27. Add the pureed tomato mixture.
28. 28. Mix everything well.
29. 29. Season with a little salt.
30. 30. Season with pepper.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 442
• Protein: 22 g · Fett/Fat: 10 g · Carbs: 64 g