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Slut's Spaghetti

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Slut's Spaghetti

Slut's Spaghetti

Slut's Spaghetti might be just the main course you are searching for. This recipe makes 6 servings with 415 calories, 13g of protein, and 13g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. A mixture of anchovy, olive oil, spaghetti, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

1
Bring a large pot of water, for the pasta, to a boil over medium heat, though you don't need to get started on the sauce until the water is pretty well boiling.
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PastaPasta
SauceSauce
WaterWater
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PotPot
2
Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
Frying PanFrying Pan
WokWok
3
Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost "melted".
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AnchoviesAnchovies
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Wooden SpoonWooden Spoon
4
Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
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Red Pepper FlakesRed Pepper Flakes
Jalapeno PepperJalapeno Pepper
GarlicGarlic
5
This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
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SpaghettiSpaghetti
WaterWater
SaltSalt
6
Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
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AnchoviesAnchovies
SeasoningSeasoning
TomatoTomato
CapersCapers
OlivesOlives
SauceSauce
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PotPot
7
Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
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EspressoEspresso
PastaPasta
WaterWater
8
When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there's some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
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Tomato SauceTomato Sauce
WaterWater
SpaghettiSpaghetti
ParsleyParsley
PastaPasta
SauceSauce
1
The sauce can be made 2 days ahead.
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SauceSauce
2
Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
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SauceSauce
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Frying PanFrying Pan
Sauce PanSauce Pan
BowlBowl
WokWok
1
The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
Ingredients you will need
SauceSauce
DifficultyHard
Ready In50 m.
Servings6
Health Score54
Dairy FreeVery Healthy
DietsDairy FreePescatarian
Dish TypesSide Dish
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