Spaghetti tomato sauce and capers is a perfect dish for the summer, easy and fast to prepare, so you do not have light the fire for long time. Spaghetti is perhaps the most loved pasta by Italians, and you can cook with lots of tasty recipes. This recipe is very spicy and flavored, but you can avoid the chilli peppers and keep only the capers is you don’t like too much spicy.
The dish is very tasty. It’s not the usual sauce known abroad, but it’s a recipe cooked often for the summer, in Italy, because its fresh touch. Of course you can vary the amount of chilli to adjust the spiciness to your personal tastes.
A good pairing is with a dry white wine and floral tones, or a light and fruity red of the Sicilian tradition like the Frappato.
Instructions
- Pour five tablespoons of extra virgin olive oil (1) into a large pan. Heat and add the chili powder (2). In the meantime peel a clove of garlic (3).
- Add the garlic (4) and let it brown. Then add the tomato sauce (5) and some salt (6).
- Stir well (7) and then add the capers (8), after draining them. Stir again (9) and lower the heat. Cover with a lid and let cook for 15 minutes. You can add some hot water, like usual, if the sauce goes too dry.
- Meanwhile boil the salted water for the spaghetti. Dip the pasta in water (10) and cook for the time indicated in the package (11), stirring it time to time. Once ready, drain the spaghetti (12) in a colander. Keep a little bit of cooking water aside.
- Add the pasta directly in the pan (13), with the heat at minimum, and mix carefully (14) with the sauce for a minute. Sprinkle with fresh chopped parsley (15) and serve immediately on the table.
Recipe Notes
