Spicy Sicilian-Style Spaghetti Recipe
Spicy Sicilian-Style Spaghetti
The Cuisine of Sicily
Total time: 15 to 30 minutes
Difficulty: Easy
For 4 servings

- 500 g (18 oz.) spaghetti
- 5 anchovies
- 50 g (3 Tbsp.) butter
- 2 Tbsp. olive oil
- 2 cloves of garlic, minced
- 250 g (8 oz.) ripe tomatoes
- 1 red chili
- 1 Tbsp. capers
- a pinch of parlsey
- a pinch of oregano
- salt and pepper
- a pinch of sugar if the tomatoes are too acidic
  1. Cook the pasta in boiling water with a pinch of salt and a few drops of oil. Drain.
  2. Meanwhile, coarsely chop the tomatoes. Pit and slice the olives.
  3. Place the chili under the broiler for 5 minutes. Peel and dice.
  4. In a large heavy pot, sauté the garlic, tomatoes and chili in the butter and oil for 10 minutes.
  5. Add the olives, capers, parsley and oregano. Season with salt and pepper. Simmer for 15 minutes. The sauce should be thick. Add a pinch of sugar if the tomatoes are too acidic.
  6. Serve the pasta with the sauce, garnished with pieces of anchovy.
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