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Tuesday, September 15, 2015


A quick no-cook sauce with lots of flavour. The secret is to use the best tomatoes, olives, extra virgin olive oil and freshly grated Italian Parmesan cheese. This will give you the best flavour. If you like it spicy, add more chilli flakes. Omit anchovies, if you don't like them but they add a subtle taste to the sauce. Serve extra olive oil and Parmesan cheese for those who want it.

6 plum tomatoes, chopped
2 cups basil, coarsely chopped
3 cloves garlic, coarsely chopped
6 anchovy fillets, optional
1/2 cup black olives, pitted
1/2 tsp chilli flakes
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb spaghettini

In food processor or by hand, combine all ingredients except pasta. The sauce should remain chunky. Taste for seasoning, adding salt and pepper as needed. Set aside.

Bring a large pot of water to boil. Add pasta and boil for 10 to 12 minutes or until al dente. Drain and reserve 1/3 cup pasta water. Place spaghettini in a bowl and immediately toss with pasta water and sauce.

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