Spaghetti poveri (Spaghetti with anchovies, olives and capers)

Method7 steps · about 25 min

1. 1

   Step 1: Bring a pot of salted water to a boil. Finely chop the red onion (80 g) and garlic (1 clove). Heat part of the measured 40 g oil in a large pan and add the chopped onion and garlic, reserving some oil for the breadcrumbs.

   Uses 80 g red onion · 1 clove garlic · salt to taste for pasta water · pasta boiling water; reserve ladles to loosen sauce · part of 40 g oil for sauce; reserve oil to toast crumbs

2. 2

   Step 2: Sauté the prepared onion and garlic for a few minutes, stirring to prevent sticking. Cook the spaghetti (320 g) in the salted boiling water according to the package. Rinse the salted capers (30 g) well and chop coarsely.

   Uses 320 g spaghetti · 30 g salted capers · 80 g choppedonion/clovegarlicinpart 40 g oil · separatewaterboiledsalted

3. 3

   Step 3: Add the prepared rinsed capers to the softened onion mixture, then add the drained anchovies. Deseed and coarsely chop the chili peppers (2).

   Uses 100 g anchovies in oil · 2 fresh chili peppers · oniongarlicgentlysauteedfewminutes · 30 g saltedcapersrinsedwellandcoarselychopped

4. 4

   Step 4: Add the prepared chopped chilies to the sauce and cook over low heat, stirring until the anchovies dissolve. Loosen with a ladle of pasta water if needed. In a separate pan, toast the breadcrumbs (40 g) in the remaining measured oil, stirring until golden, then set aside.

   Uses 40 g breadcrumbs · remaining oil from 40 g total for crumbs · 100 g drainedanchorsaddedtocookedonionandcapers · twofreshchiliesseedsremovedandchopped · ladleofsamewaterifneededthinsauce

5. 5

   Step 5: Add the pitted Taggiasca olives (100 g) and freshly minced parsley (to taste) to the prepared anchovy sauce and stir well.

   Uses 100 g Taggiasca olives · Parsley to taste · anchorsdissolvedlowheatwithchilionioncapers

6. 6

   Step 6: Reserve some pasta cooking water and transfer the cooked al dente spaghetti to the prepared sauce. Toss over heat for about 1 minute, then add the prepared toasted breadcrumbs.

   Toss spaghetti in sauce · 1 minUses 320 g spaghetticookedaccordingtopackageanddrained · cookedanchorsaucewith 100 g pittedolivesandparsley · 40 g crumbstoastedinremainingpart 40 g totaloil

7. 7

   Step 7: Add a ladle of reserved pasta water to the prepared spaghetti and sauce and stir well before serving.

   Uses cookedpastatossed 1 minuteinsaucethentoastedcrumbsadded · ladleofsamewaterforfinaltoss