Late night Spaghetti with Capers & Raw Tomatoes (serves 2)

A great dish..

Last night we met some people for an early  dinner. There is not much around here by way of a good restaurant (even a decent one!). The place we went to specialized in Italian-like pizzeria food such as stromboli, calzones and of course pizza. Everything was fine for what it was but the portions were so gargantuan it was bordering on embarrassing when they brought the food to the table. My friend’s calzone was so enormous I thought the contents could have given birth to a small pig right on the table –  a sickening image I know, but that’s what came to mind when I saw it! Quantities of food like that make me loose my appetite. The restaurant must spend a fortune on take-home containers (as well as being non-recyclable) as every person seemed to leave with a stack of them.

When dinner is early like that I always get peckish for a little late night supper. The kids were in bed and it was just the two of us. I had received a jar of anchovies from my friend and have been dying to use one little pungent morsel in something? As I was hunting for them I found a jar of capers. I was all set. This is a lively fresh dish and is so fast to make. Everything is done by the time the pasta is ready to be drained – faster than “fast food!”

This would be a lovely quick thing to make for company. You could get home late, open a bottle of wine and by the time you have a glass dinner could be on the table – get cooking!

Handy items to have on hand - anchovies, capers, tomatoes, parsley..

You will need: 1/3 lb spaghetti, 1 clove garlic, finely chopped, 1 good ripe tomato, cored, seeded & finely diced, 1 anchovy fillet, chopped, 1 tbs capers, drained & rinsed, 2 tbs fresh fl;at-leaf parsley, chopped, 2 1/2 tbs extra virgin olive oil.

1 – Put water on for pasta. When it boils, cook according to instructions.

2 – Prep all ingredients as instructed. Put saute pan on low/medium heat and add oil. Put anchovy and garlic into pan and saute gently for 3 minutes, mashing anchovy and stirring as you go.

turn heat down a little to prevent garlic from browning..

3 – Add capers and continue to cook for a minute. Add parsley and stir everything.

4 – At this point pasta will be done. Drain and immediately toss tomatoes and pasta into the pan. Give a stir and divide between two warmed bowls. Add a sprinkle of salt and pepper if needed or wanted.

fast, fresh & fabulous..

2 responses to “Late night Spaghetti with Capers & Raw Tomatoes (serves 2)

  1. kitchenpaddles

    The intro is hysterical, I fully agree. The late night pasta sounds divine, I can imagine it with a little red or white wine.
    Chef Panza.
    PS. Scored 2 cook books at flea market today,
    The American Women’s Cook Book by Ruth Berolzheimer, Director of Culinary Arts Institute, Chicago, 1950
    and
    Clementine in the Kitchen, 1943, dedicated to Biscuit

    $3.00 for the two books

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