This is the first recipe in the book, but I managed to put it off for a full six months. If only I could've managed six more! I'm sure there's nothing wrong with the recipe, but when you're throwing anchovies, olives, and capers in your spaghetti, I'm not likely to be a huge fan.
What I am a fan of, though, is easy recipes. And this, for all its faulty ingredients, is crazy easy. I mean, the olives come out of the can already sliced! All we have to do is chop the tomatoes in half and mince the garlic.
Saute everything down in the pan while you're cooking the pasta, and frankly that's pretty much it.
Once the tomatoes have collapsed, the anchovies have melted, and your other destructive goals have been achieved, we're ready to serve!
Twist it all together with the spaghetti and throw some basil leaves on top, and it's as easy as that to make a classic Mediterranean supper. Just don't ask me to fully embrace it.
What I am a fan of, though, is easy recipes. And this, for all its faulty ingredients, is crazy easy. I mean, the olives come out of the can already sliced! All we have to do is chop the tomatoes in half and mince the garlic.
Saute everything down in the pan while you're cooking the pasta, and frankly that's pretty much it.
Once the tomatoes have collapsed, the anchovies have melted, and your other destructive goals have been achieved, we're ready to serve!
Twist it all together with the spaghetti and throw some basil leaves on top, and it's as easy as that to make a classic Mediterranean supper. Just don't ask me to fully embrace it.
No comments:
Post a Comment