Spaghetti in Hot & Spicy Tomato Sauce

  • Yield : 4 serving
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m


500 grams spaghetti pasta

1 kg tomatoes

1⁄2 cup chopped fresh basil

3 tablespoons olive oil

2 onions, chopped

8-10 garlic cloves, chopped

6 anchovy fillets, chopped

1 cup pitted black olives, coarsely chopped

2 tablespoons drained capers

1⁄2 cup white wine

Kosher salt to taste

½ teaspoon sugar

2 teaspoons freshly ground black pepper

1 teaspoon dried crushed red pepper flakes



Step 1

Cook spaghetti into boiling water according to the package directions. After spaghetti cooked strain the spaghetti with a rice strainer.

Step 2

Cook Tomatoes into 1 liter water until the tomato soft and skin separate. After this remove from the heat and let them cool then remove outer skin of tomatoes and blanch all the tomatoes with same boiling water.

Step 3

Heat the olive oil in a sauté pan on medium heat. Add the onion, garlic, and anchovies and sauté for 2 minutes. Reduce the heat to low and add the olives, capers, white wine, sugar salt, pepper, and red pepper flakes. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes. Add the blanched tomatoes and simmer until reduced slightly, about 20 minutes.

Step 4

After the tomato sauce has reduced and thick, add the pasta to the sauce and stir to coat. Gently toss in the basil and serve.

Recipe Type: Ingredients:

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