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🍝 Spaghetti with Anchovies and Capers

518 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Olives, black 100 g
• Capers 2 tbsp
• chili pepper Mix 1 pc
• Cherry tomatoes 500 g
• Garlic cloves 2 pc
• Basil, fresh 20 g
• Olive oil 2 tbsp
• Anchovy fillets in olive oil 50 g
• Tomato paste 1 tbsp
• White wine, dry 200 ml
• spaghetti 500 g
• Pepper, black ground Pinch

Instructions

1. 1. Bring about 5 liters of salted water to a boil in a large pot.
2. 2. Drain the olives and capers in a sieve.
3. 3. Roughly chop the drained olives and capers.
4. 4. Wash the chili peppers.
5. 5. Halve the chili peppers and remove the seeds.
6. 6. Finely chop the chili peppers.
7. 7. Wash the cherry tomatoes.
8. 8. Halve the cherry tomatoes.
9. 9. Peel the garlic.
10. 10. Roughly chop the garlic.
11. 11. Wash the basil.
12. 12. Dry the basil thoroughly.
13. 13. Pluck the basil leaves from the stems.
14. 14. Finely chop the basil leaves.
15. 15. Heat the oil in a pan over medium heat.
16. 16. Fry the garlic, chili peppers, and anchovies for about 2 minutes.
17. 17. Add the tomato paste.
18. 18. Cook the tomato paste for about 2 minutes.
19. 19. Add the cherry tomatoes and white wine.
20. 20. Let the sauce simmer for about 10 minutes.
21. 21. Cook the spaghetti in the boiling water for about 9 minutes until al dente.
22. 22. Drain the spaghetti in a sieve.
23. 23. Season the tomato sauce with salt and pepper.
24. 24. Mix the basil, olives, capers, and spaghetti into the sauce.
25. 25. Plate the spaghetti.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 518
• Protein: 18 g · Fett/Fat: 16 g · Carbs: 70 g