Spaghetti al Crudo
Pasta and Pizza • Italian
Description
Crudo means 'raw', and as the name suggests, the ingredients for the sauce in this recipe do not need to be boiled or fried. Tomatoes, capers, olives, and anchovies are simply warmed through, then mixed with the cooked pasta. Everything is seasoned with fresh basil: this is how the Mediterranean looks and smells on a plate. This is the simplest recipe, created by a famous chef, John Smith.
Ingredients
- Capers 2 spoons
- Olives stuffed with lemon 4 spoons
- Anchovy fillet 5 pieces
- Tomatoes 3 pieces
- Spiced Tomato Juice 2 spoons
- Spaghetti 15 oz
- Basil 0 oz
- Olive Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place all the ingredients except for the spaghetti and basil into a saucepan. Drizzle with three tablespoons of olive oil — about 70 grams — and mix well, but do not heat. Taste, then season with salt and pepper.
Step 2
Bring a large pot of water to a boil, add salt (a little less than usual, as the anchovies will add extra saltiness later) and add the pasta. Cook for about a minute less than the package instructions, until al dente.
Step 3
While the pasta is cooking, place a saucepan with the tomatoes and other ingredients on top of the pot with the pasta, so that the steam warms them up a bit and allows the flavors to meld.
Step 4
When the pasta is ready, drain the water, but do not discard it completely. Mix the pasta with the sauce ingredients, adding a little of the pasta cooking water if needed to keep the mixture from becoming too thick. Add the remaining olive oil and stir again.
Step 5
Tear the basil leaves into the saucepan and mix them with the pasta. Then serve immediately.
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