Spaghetti with anchovy and capsicum

I looked a long time for a recipe that combined anchovy and capers, ingredients i had left over from previous recipes. I didn’t find any that would completely satisfy me so i mixed some of the ingredients i had in the kitchen.

Tell me if you guys like it.

Spaghetti with anchovy and capsicum

By Camellia Juganaru December 28, 2013

All you need for this recipe is some pasta (i used spaghetti, use any kind you like), capers, anchovy, spices, capsicum and a few more ingredients. And if you have some more anchovy fillets you can make some toast coated with butter and anchovy on top. Delicious and salty as well.

Prep Time : 10 minutes
Cook Time : 30 minutes
Yield : 2
Allergens : Carrots, Tomatoes

Ingredients

spaghetti - 160 grams
red capsicum - a half
yellow capsicum - a half
garlic - three cloves
hot pepper - to taste
olive oil - two tablespoons
red wine - 60 ml
white wine - 60 ml
basil - fresh, a few leaves
rosemary - dried, one teaspoon
anchovy fillets - 25 grams
tomatoes - canned and chopped, 200 grams
capers - one tablespoon
parsley - fresh, a few leaves
onion - one piece
olives - green, 10 pieces
salt - to taste
pepper - to taste

Instructions

Put some water to boil for the pasta with a pinch of salt. Boil the pasta according to the instructions on the package. Then drain them and rinse with cold water.

While the water boils start chopping. Cut the red and yellow capsicum in cubes, finely chop the onion, garlic and hot pepper, and slice the olives. Roughly chop the anchovy fillets and finely cut the parsley and dill.

Heat the olive oil and saute the onion, chopped capsicum, garlic and hot pepper. Once they soften you can add the canned tomatoes. The white wine, red wine, parsley and basil. Stir and let them boil a little.