Spanish Spaghetti

December 2007
Spanish Spaghetti

by 6 people

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When work took me to Spain, as well as Portugal, for the first time, the first little meal I had was a plate with small toasts with piquillo peppers, anchovies and black olives. I thought, this would be great on spaghetti! (You can take the Sicilian-American to Spain, but...) Viva Spanish spaghetti, one of my new faves.

Makes: 4 servings

Prep: 15 mins

Ingredients
  • Salt
  • 1 pound spaghetti
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 4 cloves garlic, finely chopped
  • 6 - 8 canned anchovy fillets or 3 teaspoons anchovy paste
  • 8 - 10 jarred piquillo peppers, drained, or 4 roasted red peppers
  • Pepper
  • 1 cup loosely packed pitted black olives, finely chopped
  • 1/2 cup slivered or sliced almonds, toasted
Directions
  1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente (the spaghetti will continue to cook in the sauce for a minute or two). Drain, reserving a ladleful of the pasta cooking water.
  2. While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the garlic and anchovies and cook, stirring with a wooden spoon, until the garlic is tender and the anchovies are melted, about 5 minutes.
  3. Using a food processor, process the piquillos into a paste, 1 minute. Stir the piquillos into the garlic-anchovy oil and warm through; season with pepper.
  4. Stir the reserved pasta cooking water into the sauce. Toss the pasta and sauce together for a minute or two to allow the pasta to soak up the sauce. Toss in the olives and nuts and transfer to a platter or 4 shallow bowls.
Tip
  • Bodegas Felix Sanz Torrevillar Garnacha 2005 (Spain)
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