Ingredients
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200 g GF Pasta driedспагетти
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sauce:
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350 г Помидор свежиймясистые
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9 шт Kalamata olives
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4 шт Green olives
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1 ст л Capersбез горки
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3 шт Anchovy fillets
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5 шт Basil leaves
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1/2 чл Oregano dried
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1 clove Garlic
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1/2 пучка Parsley leaves
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1/3 чл Red wine vinegar 5%
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3 ст л Extra Virgin olive oil
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по вкусу Salt
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по вкусу Grounded black pepper
Directions
Spaghetti with tomato, olives and anchovy sauce is perfect for last hot summer days. For the sauce, you will need large, pulpy, ripe, and sweet tomatoes, so if you have some at hand – you should definitely try this recipe out! This sauce is a combination of traditional Italian flavors – canned olives, capers, garlic, basil, parsley, and olive oil. Besides, you don’t need to cook anything to make it – just combine the ingredients and leave to marinate for a while. Then cook spaghetti (gluten-free in this case), combine with the sauce, and serve!
It’s so fresh, flavorful, and light!
Enjoy!
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Steps
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1
Done
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Peel the tomatoes with a peeler. Cut them in half, remove the seeds with a spoon, and cut the pulp into 5 mm thick strips. Transfer to a non-metal bowl. |
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2
Done
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Coarsely chop the pitted olives, anchovy, and capers. Finely chop the garlic and parsley leaves. Cut the basil leaves into thin strips. Transfer the prepared ingredients to tomatoes. Season with vinegar, salt, pepper, oregano, and olive oil. Taste. It should have an intense sour-sweet-salty taste that you’d like. Season to taste, if needed. Leave the sauce to marinate for 1 h at room temperature. |
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3
Done
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Cook spaghetti. Strain them, then add sauce, and mix well. Serve right away while it’s warm. |
