Ingredients
- 350 g spaghetti
- 1200 g water
- 400 g crushed tomato
- 3 garlic cloves
- 6 anchovy fillets
- 80 g black olives
- 30 g capers
- 1 dried chili
- 60 g extra virgin olive oil
- Fresh chopped parsley
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the water and salt in the mixing bowl and set 10 min/Varoma/speed 1.
- Add the spaghetti through the lid hole and set 9 min/100C/reverse/spoon speed.
- Drain the pasta and set it aside covered.
- Without washing the mixing bowl, put the garlic, the anchovies, the chili and the oil and saute 4 min/Varoma/spoon speed until the anchovies dissolve.
- Add the crushed tomato and set 12 min/100C/speed 1 without the measuring cup.
- Add the olives and the capers and set 3 min/100C/reverse/spoon speed.
- Add the drained pasta and mix 1 min/reverse/spoon speed.
- Adjust the salt carefully because the anchovies and capers already add salt.
- Serve with chopped parsley on top.
Tips
- Be careful with the salt because the anchovies and capers already add a lot.
- The anchovies dissolve when sauteed and give depth of flavor.
- A dish full of flavor with pantry ingredients.
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