Store cupboard spaghetti

Name: Store cupboard spaghetti
Prep time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian cuisine
Ingredients: 12 dried tomatoes; water; 3 tbsp olive oil; 2 garlic cloves; 4 anchovy fillets; 30 g capers; 60 g pitted green olives; 1 ½ tbsp tomato puree; 1 tsp dried oregano; ½ tsp dried rosemary; ¼ tsp chilli flakes; ½ lemon; 350 g spaghetti; salted water; 60 g rocket; 60 g Parmesan

With the exception of rocket, this recipe is made up exclusively of ingredients that I always have in my cupboard. Olives, capers, anchovies and dried tomatoes are so versatile. They’re ideal as part of an appetizer plate, but together they also make for an incredibly aromatic pasta sauce. In a matter of minutes, you can whip up a dish that's bursting with intense Mediterranean flavours. Store cupboard spaghetti is perfect for when you’re pushed for time but still want a delicious meal on the table.

Ingredients

4 portions

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To soften the tomatoes

12 dried tomatoes

water, boiling

Sauce

3 tbsp olive oil

2 garlic cloves, thinly sliced

4 anchovy fillets, as desired

30 g capers, finely chopped

60 g pitted green olives, finely chopped

1 ½ tbsp tomato puree

1 tsp dried oregano

½ tsp dried rosemary

¼ tsp chilli flakes

½ lemons, the whole juice

Spaghetti

350 g spaghetti

salted water, boiling

60 g rocket

60 g Parmesan, grated

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How it's done

To soften the tomatoes

Pour boiling water over the tomatoes, leave to soften for approx. 10 mins. Drain the tomatoes, cut into thin strips.

Sauce

Heat the oil in a wide frying pan. Add the dried tomatoes, garlic and all the other ingredients up to and including the olives, sauté for approx. 10 mins. Add the tomato puree, herbs and chilli flakes, cook briefly. Add the lemon juice.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente. Set aside 300 ml of the cooking water, drain the pasta and add it to the sauce along with the reserved cooking water. Heat up the spaghetti in the sauce, stirring occasionally. Mix in the rocket just before serving. Plate up the spaghetti, serve with the parmesan.

Good to know

Tip:	Instead of green olives, you can also use pitted black olives.

How-tos

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«Store cupboard spaghetti»

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4 portions

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