John Myers
Contents
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Ingredients
Sauce:
- 2 Garlic cloves
- 1 tbsp Capers
- 50 g Anchovies in oil
- 2 tbsp Tomato paste
- 500 g Tomatoes
- 80 g Pickled olives
- 50 g Tomatoes dried in oil
- 100 ml Water
- 1 tbsp Vinegar
- 1 pinch Sugar
- 1 pinch Seasoned salt
- Telly cherry pepper
- 2 Bay leaves
- 4 Juniper berries
- 3 Trowels Pasta water
- Chopped parsley
- Freshly grated Parmesan
Spaghetti:
- 500 g Spaghetti
- 1 tbsp Salt
- Water
Instructions
Sauce:
- Peel the garlic and grate finely. Drain the capers and rinse with cold water, chop finely. Also finely dice the anchovies and save the oil. Wash tomatoes, quarter them and remove the stalk, dice. Dice olives and sun-dried tomatoes. Possibly something
- Then heat the oil from the anchovies in a pan and fry the garlic, capers and anchovies in it. Then briefly sizzle tomato paste, then add diced tomatoes and fry until the juice is gone. Then stir in the olives and sun-dried tomatoes, deglaze with a little water.
- Add bay leaves, juniper berries, vinegar, sugar and seasoned salt and simmer for about 15 minutes over low heat. Meanwhile, cook the spaghetti in salted water all dente and then save the pasta water!
- Then add pasta water and season well with pepper. Fold in the spaghetti and parsley well. If you like, you can add freshly grated Parmesan! If you like, add some oil from the olives / tomatoes!
Seasoning salt:
- My seasoning salt
Nutrition
Serving: 100gCalories: 153kcalCarbohydrates: 28gProtein: 5.5gFat: 1.7g
