Ingredients
- 1 pound (455 grams) dried spaghetti, the best you can get
- 2 cloves garlic, finely chopped
- 1 handful capers, soaked in water and drained
- 2 handfuls big black olives, pitted
- 12 anchovy fillets, roughly chopped
- 3 small dried red chiles, crumbled
- 1 tablespoon dried oregano
- Extra-virgin olive oil
- 2 (14 ounce/400gram) cans tomatoes, drained and chopped
- 1 good handful fresh basil
- Salt and freshly ground black pepper
Directions
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
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By yvrgal
Vancouver, BC
on March 29, 2011
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I used to make this dish and I'm making it again tonight. A glass of red wine with it makes me go all the way back to Italy. Thank you, Jamie!
By andreas.jensen_...
Elmshorn, 51
on April 28, 2010
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with top ingredients this is a really nice and simple receipe. btw i'm glad to live in europe, the cradle of good food.
everybody eating it without a glass of wine should be arrested
By gideon3n1_11441298
Manteca, CA
on December 07, 2008
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I can already taste this one. I had to give it a high rating because of the tasty ingredients listed. I love pasta and capers, olives, etc. Thanks for sharing this one Jamie. I saw you make this one on your show. No time to cook lately but this will be a contender for my chicken spaghetti.
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