Spaghetti al Crudo

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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 - 14.1 oz
Basil - 1.8 oz
Olive Oil - 4 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.