Tasty news! Spaghetti profumatissimi

Spaghetti are plural

I’m back. I have been adventuring and will later post some photos of vignettes of what I’ve been doing, and not all of it was in kitchens.

This dish, however, is how I want to close this year. It’s almost a translation rather than an original, but I ended up changing it quite a lot, so I will call it my own. The title means very tasty, and so they were. Many of you will have the ingredients at hand, and the rest of you, what are you waiting for? Get to the supermarkets before they close! The colored spaghetti isn’t required; it happened to be all I had in the house, but it’s cute, isn’t it?

The recipe is not vegetarian, but it is pescetarian and that’s close. If, like eg, you leave out the anchovy it’s even vegan. Most of all it is deeeee-licious. There are lots of little surprises for the tongue in every forkful. It takes the time to heat the water and boil the pasta to make it. That’s not just fast food, that’s nearly instant.

This recipe is for one big serving, but you can easily multiply it to feed masses.

Spaghetti Profumatissimi

for 1

100 g/3.5 ounces spaghetti

1 tablespoon extra virgin olive oil
1 clove garlic, sliced
1 fillet of anchovy
1 tiny hot pepper, crushed or cut small
1 tablespoon pinenuts
1 handful raisins (mine are kept in a jar with Marsala)
1 tablespoon capers, coarsely chopped
2 tablespoons green olives coarsely chopped (or of the battuta of olives I publshed before)
2 tablespoons dry-cured black olives, coarsely chopped
more oil as needed

Heat the water for the pasta and when it boils add salt then the spaghetti.
While the spaghetti cooks, in a frying pan heat the oil with the garlic, the anchovy, the hot pepper and the pinenuts. Watch so they don’t catch and burn, but a little browning of the garlic and pinenuts is desirable. When you reach that point, add the raisins, the capers and the olives. Stir about.

As soon as the spaghetti are al dente, drain the and put them instantly, still a bit wet, into that frying pan and toss them around to get them all coated and the bits distributed. Serve them immediately while still smoking hot.

Do not serve cheese with this as it does NOT go. If you did, they might take your pasta license.

Since this is the next to last pasta I am making before the BIG DIET, I will send it off the Presto Pasta Night, which is being hosted January 8, 2010, at Once Upon a Feast, home pastures to Ruth. I admit I never even dreamed of 2010, let alone that I would spend it in Italy as an Italian chef. Makes me feel rather tickled, you know.