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Spaghetti all'eoliana
1 pound spaghetti or spaghettoni
1/4 cup extra virgin olive oil
4 clove chopped garlic
12 ripe cherry tomatoes, coarsely chopped
1/4 cup coarsely minced desalted capers
8 coarsely minced Sicilian green olives
8 coarsely minced Calamata olives
1 teaspoon dry oregano leaves
8 large basil leaves sliced into thin strips
Ground hot chili pepper
Sea salt to taste
Prepare the above ingredients in advance. Bring a large pot of salted water to boil and add the pasta and cook over high heat. Be sure to stir the pasta from time to time to prevent it from sticking.
Heat the olive oil in a large sauté pan over moderate heat adding the garlic and cook for a few moments before adding the tomatoes, capers and olives. When the tomatoes have released their juices, incorporate the oregano and basil, completely fusing the sauce. Remove from the burner and set aside. Taste the sauce for saltiness as it should be intense enough without needing grated cheese. Add the hot pepper to desired intensity. Try not to allow the sauce to become too dry and, should this become the case, it is always a good idea to set aside some of the pasta water if needed to loosen the sauce�s tightness or dryness.
The instant the pasta has cooked al dente, strain and evenly combine with sauce.
Serve immediately!
Serves 4.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
