Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g tomato (s), peeled, pitted and diced
- 100 g olives, black, stone-free, chopped
- 3 tablespoon capers, chopped
- 6 anchovy fillet (s), pickled, mashed
- 1 hot red pepper, cut into thin rings
- 3 clove (s) garlic, finely diced
- 1 onion (s), finely chopped
- 6 tablespoon olive oil
- 100 ml wine, red, dry
- 2 tablespoon tomato paste
- 400 g spahetti
- salt and pepper
- possibly parmesan and parsley for sprinkling
Print Recipe
Pin Recipe Instructions
- Sauté the garlic and onion in hot oil. Add hot peppers. Add the red wine, diced tomatoes, tomato paste and anchovy fillets. Simmer for about 15 minutes over medium heat.
- Cook al dente spaghetti, add capers and olives to the sauce, season with salt and pepper. Drain the spaghetti, mix with the sauce and serve.
- Sprinkle with parmesan and parsley if desired.
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