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Categories:
thin spaghetti garlic tomatoes olives capers sardines hot pepper extra-virgin olive oil basil bread crumbs toasted
Viewed: 32 - Published at: 9 years agoIngredients
- 1 pound thin spaghetti
- 1 head garlic cut into large chunks
- 1/2 pound sun dried tomatoes in olive oil
- 8 calamata olives pitted
- 1 tablespoon capers
- 3 3/4 ounces sardines in olive oil
- 1/4 teaspoon hot pepper chopped fresh
- 1/2 cup extra-virgin olive oil
- 3 sprigs basil
- 1/2 cup bread crumbs toasted
Method
- Add 2 tbsp of the oil to a large saute pan. Pour the garlic in it. When it takes on a light golden color remove the garlic from the pan and set aside, leave the oil in the pan.
- Add the Sun Dried tomatoes, calamata olives, capers, sardines (without the oil) and fresh hot pepper. Cook for 2 minutes or until oil in the pan turns red.
- Pour the whole mixture into a food processor and blend lightly (about 5 seconds); you want to see small chunks, not a paste.
- Return the mixture to the saute pan without applying heat, add the garlic and the remainder of the olive oil, and with a spoon blend ingredients together.
- Prepare spaghetti as directed on box. When ready, take a cup of the liquid in which the spaghetti where cooked in, and set aside. Drain the rest of the water.
- Spoon spaghetti over the sauce add the basil and on a medium flame work the spaghetti and sauce together until completely blended. If the spaghetti are too dry add the reserved liquid in which you cooked the spaghetti a little at a time, and as needed.
- Serve immediately.
