Bucatini with Caper Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (bucatini or maccheroni)
For the sauce:
- 40 g capers, pickled in salt
- 100 g olives, black, pitted
- 2 cloves garlic
- 50 g shallot (s)
- 10 anchovy fillet (s), salted
- 500 g tomato (s) or 1 can pizza tomatoes.
- 2 hot peppers
- 6 tablespoon oil (olive oil
- 80 g cheese (pecorino)
- Olives, black, for garnish
Print Recipe
Pin Recipe Instructions
- Finely chop the capers and the pitted olives. Also finely chop the garlic cloves and shallots.
- Cut the anchovy fillets into small pieces. Skin the tomatoes, remove the stalks and seeds. Remove seeds and partitions from the peperoncini and finely chop. Heat the oil in an appropriately sized pan. Add the capers, olives, garlic and shallot cubes and anchovies. Sweat for 2-3 minutes, stirring constantly. Mix in the tomatoes and peperoncini and simmer everything together for another 15 minutes.
- In the meantime, cook the pasta al dente in boiling salted water, strain, drain well and mix with the sauce.
- Arrange on plates and garnish with grated pecorino cheese and olives
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