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extra-virgin olive oil green olives capers anchovy chile garlic chopped oil tomatoes almonds white wine spaghetti flat leaf torn basil lemon zest freshly squeezed lemon juice
Viewed: 29 - Published at: 8 years agoIngredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 ounces green olives, such as Castelvetrano, pitted and chopped (1/2 cup)
- 1 tablespoon plus 1 teaspoon drained capers, chopped
- One 2-ounce can anchovy fillets in oil, drained and chopped
- 1 Fresno chile or jalapeno, seeded and minced
- 2 garlic cloves, thinly sliced
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/2 cup canned crushed San Marzano tomatoes
- 1/4 cup sliced almonds
- 1 cup dry white wine
- 1 pound spaghetti
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup torn basil leaves
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
Method
- In a large pot, heat the 1/4 cup of olive oil.
- Add the olives, capers, anchovies, chile and garlic and cook over moderately high heat until sizzling.
- Add the sun-dried and crushed tomatoes and the almonds and cook for 1 minute.
- Add the wine and cook until reduced by half, about 7 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until pliable but still hard in the center, about 5 minutes.
- Drain, reserving 3 cups of water.
- Add the spaghetti and the reserved cooking water to the sauce and cook until the pasta is al dente.
- Stir in the parsley, basil, lemon zest and lemon juice and serve in bowls with a drizzle of olive oil.
