Store cupboard spaghetti

main dish Italian cuisine lunch
Total: 30 min. | Active: 20 min.
lactose-free

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.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

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

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.

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