Spaghetti with anchovies, capers & cherry tomatoes

Spaghetti with anchovies, capers & cherry tomatoes

By
From
Sicily
Serves
4 as a main course or 6 as a starter

This quick-to-cook pasta dish appears in various guises all over the island. It is made from ingredients that you normally have to hand and never fails to please. This recipe is from Stefano Gegnacorsi, the hard-working general manager of the Belmond Grand Hotel Timeo in Taormina. He told us that after a busy day at the hotel this is what he goes home to cook. Try to find small capers sold in salt and give them a good rinse – the best ones come from the sunny island of Pantelleria.

Ingredients

Quantity Ingredient
1 onion, finely chopped
25g anchovy fillets, fresh or tinned in oil, drained
2 tablespoons extra-virgin olive oil
400g cherry tomatoes, cut into quarters
handful olives, pitted
3 tablespoons small capers in salt, well rinsed
salt
freshly ground black pepper
320g durum wheat spaghetti
a little strong extra-virgin olive oil, to serve
3 tablespoons finely chopped parsley, to garnish
a handful olives, pitted

Method

  1. Prepare the sauce by sautéing the onion with the anchovies in a little of their oil and the olive oil over a low heat for up to 10 minutes or until softened, but make sure they don’t take on any colour. Add the cherry tomatoes, olives and capers to the pan and season to taste. You may not need any salt as the anchovies are already salty.
  2. Put the pasta on to cook in a large saucepan of boiling salted water. Cook until tender, according to the packet instructions.
  3. Add the just-cooked and drained pasta to the sauce and toss, allowing a little of the pasta water to fall into the pan – this will help to dilute and emulsify the sauce. Finish with a swirl of your best peppery extra-virgin olive oil, a scattering of parsley and the olives. Serve in warm bowls.
Tags:
Italy
Italian
Sicily
Sicilian
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