Summer Kitchen

Tagliatelle with Capers and Anchovies

By Ralph Kratzer

Hot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

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!

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Ingredients

400g Tagliatelle

1 large onion, thickly sliced

40 g capers, drained

12 anchovies, drained

3 cloves garlic, crushed

4 red chillies, deseeded and finely chopped

160 g olives, halved

600 ml bottled tomato pasta sauce

fresh parsley, chopped

olive oil

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Preparation

• 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.