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Sicilian Summer Spaghetti
This richly flavoured tomato sauce uses simple pantry ingredients that don't need chilling. If you can't access fresh tomatoes use a couple of cans, preferably canned cherry tomatoes. If you don't like anchovies, don't worry — their flavour disappears into the sauce, leaving behind just the rich, lip-smacking satisfaction of all the umami they contain. You can leave them out to make this vegan.
Prep Time
5 mins
Cook Time
10 mins
Kids
$
Quick & Easy
Italian
Ingredients
3 tbsp extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
1 can anchovies, drained
2 tbsp capers, drained
900g tomatoes, fresh, cored and finely chopped, or 2 x 400g cans of chopped or cherry tomatoes
a pinch of chilli flakes, or more to taste (optional)
1 lemon, finely grated zest and juice of
1 tsp sugar
a pinch salt, to taste
freshly ground black pepper, to taste
400g dried spaghetti
2 tbsp parsley leaves, chopped, or basil leaves, torn
Method
In a large, deep frying pan or pot, heat oil and gently fry onion until transparent and soft (about 5 minutes).
Add garlic and anchovies and cook until anchovies break down to a paste (2 minutes). Add capers, tomatoes, chilli, lemon zest and sugar and simmer for 6-8 minutes.
While the sauce cooks, cook the pasta for 3 minutes less than the packet instructions. Drain the pasta, reserving ¼ cup cooking liquid, and add to the tomato mixture along with the reserved cooking liquid and the lemon juice. Season with salt and pepper.
Cook for another minute to allow pasta to take up the sauce flavours but take care not to overcook it. Mix in parsley or basil and serve.
