Ingredients for Spaghetti Siracusani
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How to Make Spaghetti Siracusani
- Mince 2 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and cook gently for 1 minute, until fragrant. Do not brown.
- Add 1 (28 ounce) can crushed tomatoes, 4 anchovy fillets (drained), 1 tablespoon capers (drained), and ½ cup pitted Kalamata olives (halved).
- Bring the sauce to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
- Stir in 2 tablespoons chopped fresh basil.
- Season generously with salt and freshly ground black pepper to taste.
- While the sauce simmers, cook 1 pound of spaghetti according to package directions in a large pot of boiling salted water.
- Drain the pasta, reserving about ½ cup of pasta water. Add the cooked pasta to the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
8g
Fat
7g
Carbs
28g
