Monday, September 12. 2005
Jamie Oliver's spicy spaghetti
Well, of course this isn’t his only recipe for spaghetti, but the first one I tried. This is for a spicy sauce with tomatoes, garlic, chili, olives, capers and anchovies.
You need (for 4 dishes):
500g noodles of your choice
800g of cut tomatoes or tomato sauce
3 cloves of garlic (Actually, I took 6)
2-3 grated dry chilies (Actually, I simply took a good portion of chili powder)
2 handful of cored dark olives
1 handful of capers
12 anchovy filets (Actually, I took 24, i.e. two small cans)
2 teaspoonfuls of oregano and
1 good handful of fresh basil (Fresh means ‘self-harvested’ from a plant, it really makes a difference, at least in the visual appearence)
Use the bottom of the glass which contained the olives to pound on every olive to make them burst. Then you can remove the cores easily. Put some olive oil into a pan with high walls. Hash the garlic and put it into the pan together with the oregano and the chili. Cook the garlic softly until it gets weak.
In the meantime, cook the noodles ‘al dente’ in enough salty water.
Then add the tomatoes to the garlic and keep it on flame until the sauce bubbles softly.
Cut the anchovies and add them together with the capers and olives to the sauce. Continue cooking for some minutes, season to taste with salt and pepper.
When done, strain the water from the noodles and add the basil to the sauce. Then mix noodles and sauce in the pot.
Serve and enjoy without parmesan.
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