Tagliatelle with Capers and Anchovies
By Ralph Kratzer
The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.
Enjoy the summer and happy cooking!
1 large onion, thickly sliced
40 g capers, drained
12 anchovies, drained
4 red chillies, deseeded and finely chopped
160 g olives, halved
600 ml bottled tomato pasta sauce
fresh parsley, chopped
- Heat oil in a large frying pan, cook onion, garlic and chillies until onion softens.
- Add tomato sauce, capers, olives and anchovies. Bring to a boil. Reduce heat and simmer for about 5 minutes until sauce thickens slightly.
- In the meantime cook pasta in a large pot of boiling water until just tender (about 10 to 12 minutes), drain properly.
- Serve pasta with sauce on plates and garnish with fresh parsley.
Categories: Chef's Choice