Spaghetti al crudo
6 servings
15 minutes
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, anchovies are simply steamed and then mixed with the finished pasta. All this is seasoned with fresh basil: the Mediterranean on a plate looks and smells exactly like this. The simplest recipe, invented by the famous chef Giorgio Locatelli.
1
Put all the ingredients except for the spaghetti and basil in a saucepan, add three tablespoons of olive oil — about 70 grams, mix, but do not heat. Taste, and add salt and pepper.
- Capers: 2 tablespoons
- Black olives: 4 tablespoons
- Anchovy fillet: 5 piece
- Tomatoes: 3 pieces
- Tomato juice: 2 tablespoons
- Olive oil: 120 ml
- Salt: to taste
- Ground black pepper: to taste
2
Bring water to a boil in a large pot, add salt (a little less than usual, as the anchovies will add extra salty flavor later) and add the pasta. Cook for about a minute less than the package states, until al dente.
- Spaghetti: 400 g
3
While the pasta is boiling, place a pan with tomatoes and other ingredients on top of the pasta pot to warm them up.
- Tomatoes: 3 pieces
- Capers: 2 tablespoons
- Black olives: 4 tablespoons
- Anchovy fillet: 5 piece
4
When the pasta is ready, drain the water but do not pour it all out. Mix the pasta with the sauce ingredients, adding a little of the water it was cooked in if needed to prevent the mixture from being too thick. Add the remaining olive oil and mix again.
- Spaghetti: 400 g
- Olive oil: 120 ml
5
Tear basil leaves into a saucepan and mix them with the pasta. Then serve immediately.
- Basil: 50 g
