Monday, April 23, 2012

Veggie Spaghetti

This is my basic, quick and dirty on a week night, recipe.  I never tell people about the anchovies replacing salt, (and they never notice) but it deepens the flavor so very much.  I make mine vegetarian, but beef or sausage is a great addition as well.

1 pound spaghetti
3 tbs extra virgin olive oil
1 small sweet onion, minced
1 clove of garlic, minced
2 fillets of anchovy
24oz crushed tomatoes
freshly ground pepper
1 tsp oregano
½ tsp rosemary
2 tbp capers
1/2 cup black olives, chopped
1 tbs fresh basil

Bring a pot of well salted water to boil, add 1tbs of olive oil to pot. Toss in the spaghetti and cook until al dente; drain, reserving 1/3 cup of the pasta water.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil.  Add the onion, garlic and anchovies and cook over medium heat until onion is translucent, about 5 minutes. Add tomatoes, pepper, oregano, rosemary, capers, and olives and heat until just shy of boiling.
Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve (Hopefully with garlic bread :)

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