Summary

Ingredients

• g 1,000 spahetti, or even better linuine
• olive oil
• chilli pepper (s)
• 4 medium onion (s)
• 2 cloves garlic)
• 0.5 ½ bunch parsley
• 1 teaspoon sugar
• 20 olives, black
• 6 squid tube (s), ready to cook
• 200 ml red wine
• 4 can (s) tomato (s) à 500 g, alternatively fresh
• 5 anchovy fillet (s)
• 3 bay leaves
• salt and pepper
• Curry powder
• Vegetable broth, instant
• capers
• oregano

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Instructions

1. Finely chop the chilli (more or less depending on the degree of spiciness), garlic, onions and parsley.
2. First sauté the chilli in olive oil in a pan. Add the garlic, onions, parsley and sugar. Braise everything on a medium flame. In the meantime cut the olives into slices. Also cut the squid tubes into rings approx. 1 cm wide.
3. Deglaze onions and Co. with a little red wine (do not use all the red wine). Push the pan`s contents to one side of the pan. Fry the olives and squid rings in olive oil in the remainder of the pan. Then mix everything together.
4. Add tomatoes. Then bay leaves, remaining red wine, anchovy fillets (if they are out of the glass, add the remaining oil to the sauce at the very end). Season with salt, pepper, vegetable stock powder and a little curry. The whole thing has to simmer for about 10-15 minutes.
5. Put on the spaghetti water. When it boils, salt it well (most spaghetti doesn`t add enough salt). Then cook the spaghetti al dente. Transfer to a colander, then return to the saucepan and mix in a large dash of olive oil to prevent the spaghetti from sticking together.
6. Capers (the amount is about 20-30 pieces, I always use half of a small canning jar), add another good dash of olive oil and oregano. Mix everything together. Season again with salt and pepper.