Monday, 25 May 2015

Spaghetti with capsicum peppers sauce, anchovies and capers

This is one of those recipes that help you to prepare a meal in a couple of minutes, and make it absolutely extraordinary.  In the time that it would take you to make a call to your local take away, you´ll have a pasta dish with a twist, and totaly homemade.
I just need to warn you: This sauce has a really intense flavor. So, if you do not absolutely adore piquillo pepper (hence the color of the sauce) better add a few tablespoons of tomato sauce to the mixture to soften its intese flavour. Otherwise, this recipe is suitable for anyone who knows how to switch on the stove. All the difficulty lays on cooking pasta al dente.

Spaghetti with capsicum peppers sauce, anchovies and capers

Ingredients (serves 4)

200 grams spaghetti
150 grams of canned piquillo peppers
8 to 12 units of anchovies in olive oil (about 2 or 3 anchovy per serving)
3-4 tablespoons of tomato sauce (optional, only if you love the flavor of the peppers)


The truth is that with the list of ingredients and the pictures, few directions are needed. The only precaution is to follow the instructions for cooking the pasta al dente and leave it loose. While pasta cooks, put in a blender the drained piquillo peppers, stir and season. (If you find the flavor too strong, you can add a splash of olive oil or a couple of tablespoons of tomato sauce to soften the taste of peppers). Drain the pasta and serve with the sauce of peppers, cut anchovies and drained capers on top.

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