Spaghetti with Cold Tomato Sauce with Almonds and Capers

The combination of ingredients might seem a bit unusual at first glance. But trust me, you shouldnt skip any of the ingredients if you want to enjoy the authentic taste of this interesting Sicilian sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 250 g Tomato, red

  • 6 pieces Fish, anchovy fillets in oil

  • 30 g Raisins, golden

  • 2 pod Garlic, fresh

  • 1 spoon Carp, soaked

  • 50 g Nuts, almonds, blanched

  • 40 ml Oil, olive

  • 1 handful Basil, fresh

Steps

  1. Place a pot with a larger amount of water on the stove. Just before the water boils, add salt to increase the boiling power. Add the spaghetti to the boiling water and cook for the time indicated on the package.

  2. While the spaghetti is cooking, prepare the sauce. Clean and wash the tomatoes. Cut them into eighths and remove the seeds. Peel the garlic cloves. In a food processor, coarsely grind the almonds, tomatoes, anchovies, capers, raisins, garlic, and olive oil.

  3. Just before draining the spaghetti, pour a little of the cooking water into a cup. Add about 2 to 3 tablespoons of the reserved water to the prepared sauce.

  4. Drain the cooked spaghetti well and transfer it to a warm bowl. Add the prepared sauce, gently mix everything together, and tear basil leaves on top. Serve the prepared dish immediately.

Nutrition Information (Per 100g)

  • Calories: 227.11 kcal
  • Fat: 6.33 g
    • Saturated Fat: 0.96 g
  • Carbohydrates: 23.67 g
    • Sugars: 1.65 g
  • Protein: 17.89 g
  • Fiber: 0.48 g

Advice

You can also peel the tomatoes. The easiest way to do this is to immerse them in boiling water for 1 to 2 minutes. The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together while boiling.