Introduction
In the realm of pasta dishes, a vibrant and flavorful sauce is what elevates a simple meal into a culinary delight. This recipe features a combination of traditional Mediterranean ingredients that come together to create a rich, savory sauce perfect for long pasta like spaghetti. With the umami depth of anchovies, the briny touch of olives and capers, and the freshness of herbs, this dish is sure to impress.
Detailed Ingredients with measures
200g / 7oz spaghetti, or other long pasta
2 tbsp extra virgin olive oil, plus more for drizzling
2 garlic cloves, finely minced (knife, not garlic press)
3 anchovy fillets, finely minced
1/4 cup pitted black olives, preferably in oil, quartered
1 tbsp capers, drained
1/4 tsp chilli flakes (red pepper flakes)
400g / 14oz can crushed tomato (or hand crush whole canned tomatoes)
1/2 cup water
1 tsp fresh oregano, roughly chopped (sub 1/4 tsp dried)
1/8 tsp kosher / cooking salt (or 2 pinches table salt)
1/8 tsp black pepper
1/4 tsp sugar, if needed
2 tbsp fresh basil, roughly chopped
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Cooking pasta to perfection and creating a sauce that clings beautifully to each strand is an art. With a few simple steps and fresh ingredients, you’ll produce a delicious meal that celebrates the flavors of the Mediterranean. Enjoy!
Detailed Directions and Instructions
Prepare the Water
Bring a large pot of water to boil for the pasta. Also, warm serving bowls in the microwave for about 1 minute.
Cook the Garlic
In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once hot, add 2 finely minced garlic cloves and cook for 15 seconds until they start to turn golden.
Cook the Anchovies and Other Ingredients
Add 3 finely minced anchovy fillets, 1/4 cup of quartered pitted black olives, 1 tablespoon of drained capers, and 1/4 teaspoon of chili flakes to the skillet. Cook this mixture for 1 minute, stirring occasionally.
Add the Tomato
Pour in a 400g can of crushed tomatoes. Then, take 1/2 cup of water, swish it around in the empty tomato can to pick up any residue, and add this to the skillet as well.
Simmer the Sauce
Add 1 teaspoon of roughly chopped fresh oregano, 1/8 teaspoon of kosher salt, and 1/8 teaspoon of black pepper to the sauce. Stir well, bring the mixture to a simmer, then reduce the heat to low. Allow it to cook for about 10 minutes, or until the tomato has broken down and created a sauce. If you are not ready to serve the pasta yet, turn off the stove.
Cook the Pasta
While the sauce is simmering, add 2 teaspoons of salt to the boiling water. Add the spaghetti or other long pasta and cook according to the package directions.
Reserve Pasta Water
Just before draining the pasta, scoop out a mugful of the pasta cooking water and set it aside. Then drain the pasta in a colander.
Toss the Pasta with the Sauce
Immediately add the drained pasta to the skillet with the sauce. Pour in 1/4 cup of the reserved pasta cooking water. Using two wooden spoons, toss the pasta on a low stove for about 1 minute, or until the sauce clings to the pasta. If the mixture appears too dry, add more pasta cooking water as necessary and continue to toss.
Serve the Dish
Transfer the pasta into the warmed bowls. Drizzle with olive oil and sprinkle with roughly chopped fresh basil. Serve immediately!
Notes
Note 1: Anchovies
Anchovies are essential for depth of flavor, enhancing the savory quality of the dish without making it taste fishy. They dissolve into the sauce, providing complexity. For a substitute, use 3/4 to 1 teaspoon of anchovy paste.
Note 2: Olives
Opt for high-quality olives packed in oil for better flavor. Cutting the olives releases their natural flavors into the sauce, which is crucial for enhancing the dish.
Note 3: Capers
Standard or baby capers are fine to use. Baby capers are generally smaller and can be preferred for a more delicate flavor.
Note 4: Sugar
Quality tomatoes are sweeter and smoother. If using economical tomatoes that taste sour, consider adding a 1/4 teaspoon of sugar to balance the flavors.
Note 5: Pasta Cooking Water
The starch in the pasta water helps thicken the sauce, allowing it to adhere better to the pasta strands. Make sure to toss well so that the sauce clings without being watery.
Note 6: Basil
Fresh basil adds a lovely finishing touch. If unavailable, sprinkle some Parmesan cheese, but be aware that it offers a different flavor profile.
Note 7: Storage
Pasta is best served immediately to prevent it from soaking up the sauce and becoming dry. You can make the sauce in advance and store it for a couple of days. Leftovers can be reheated with a bit of water to loosen.
Cook Techniques
Boiling Pasta
Bring a large pot of water to a rolling boil before adding the pasta. This ensures even cooking and prevents the pasta from becoming sticky.
Sautéing Aromatics
Heat olive oil in a skillet over medium-high heat. Add garlic and sauté until fragrant and golden, about 15 seconds, to release its flavors.
Building the Sauce
Add anchovies, capers, olives, and chili flakes to the skillet. Sauté briefly to allow the ingredients to meld together and infuse the oil with their flavors.
Simmering
Incorporate crushed tomatoes and a bit of water to rinse the can. Add oregano, salt, and pepper. Bring to a simmer and cook for about 10 minutes until the sauce thickens and flavors develop.
Cooking Pasta
Cook pasta according to package instructions. Always add salt to the boiling water to enhance the pasta’s flavor.
Reserving Pasta Water
Before draining the pasta, save a cup of the cooking water. This starchy liquid is key for adjusting the sauce consistency.
Tossing with Sauce
Combine the drained pasta with the sauce over low heat, adding reserved pasta water as needed. Toss until the sauce clings to the pasta for a cohesive dish.
Serving
Serve immediately in warmed bowls. Drizzle with olive oil and sprinkle with fresh basil for added flavor and presentation.
FAQ
Can I substitute anchovies in this recipe?
Yes, you can use anchovy paste in place of anchovy fillets for a similar depth of flavor.
What type of olives should I use?
Opt for pitted black olives that are preferably stored in oil, as they have better flavor than those packed in brine.
Why do I need to reserve pasta cooking water?
The starch in the reserved pasta water helps to thicken the sauce and allows it to adhere to the pasta, creating a more cohesive dish.
Can I prepare the sauce in advance?
Yes, the sauce can be made a couple of days ahead. However, pasta is best served immediately after cooking to avoid it becoming dry.
How can I enhance the flavor of the sauce?
Using high-quality tomatoes and good quality olives will elevate the sauce’s flavor significantly. A pinch of sugar can also balance out sourness if necessary.
Conclusion
This spaghetti dish is a delightful blend of flavors, with anchovies providing a savory depth and olives adding a touch of richness. The combination of fresh herbs and spices elevates the dish, creating a satisfying and aromatic pasta experience. Perfect for a quick weeknight dinner or a cozy gathering, this recipe showcases how simple ingredients can come together to make a delicious meal.
More recipes suggestions and combination
Spaghetti Aglio e Olio
A simple yet flavorful pasta dish made with garlic, olive oil, and red pepper flakes. Top with parsley and grated Parmesan for an extra touch.
Pasta Puttanesca
Utilize similar ingredients such as garlic, olives, anchovies, and capers with added tomatoes for a zesty pasta dish.
Caprese Pasta Salad
Combine cooked pasta with fresh tomatoes, mozzarella, basil, and drizzled olive oil for a refreshing cold pasta salad.
Vegetable Pasta Primavera
Sauté seasonal vegetables with garlic and olive oil, then toss with pasta and a sprinkle of fresh herbs for a colorful and healthy meal.
Pasta with Lemon and Ricotta
Toss cooked pasta with ricotta cheese, lemon zest, and fresh herbs for a creamy, tangy dish that is light and easy to prepare.
Seafood Pasta
Mix in shrimp or mussels sautéed with garlic and chili flakes in olive oil, then combine with pasta and fresh herbs for a seafood delight.
Pasta with Broccoli and Garlic
Sauté garlic and broccoli, then toss with cooked pasta, olive oil, and a sprinkle of chili flakes for a healthy and flavorful option.
