When I’m feeling a little low, cold, or just need a hug, a large bowl of pasta feels right at home. For my February recipe blog post, I’m highlighting a spicy pasta recipe that I’ve made not once but twice this month.
I love the sourness of the capers and olives along with the sourness of the anchovies from the fish sauce, which brings a really unexpected heat to this dish. I linked to a favorite Crispy garlic chili sauce, which adds a bit of interesting spice to this noodle dish. (Any similar crunchy chutney that you have on hand will work very well!)
This recipe is slightly adapted from Sam Sifton’s version. You can find his original recipes, along with lots of other delicious dishes, in his cookbooks, Recipes without recipes.
Spicy pasta with capers and olives
Adapt Sam Sifton’s recipe without a recipe
Ingredient
- 2 tablespoons capers
- 4 tablespoons olives
- 2 tablespoons(ish) Crispy garlic chili sauce (plus topping, if desired)
- 4 tablespoons olive oil
- A couple shakes fish sauce
- A large squeeze of ketchup (~2 tbsp)
- 28 oz canned tomatoes with juice
- Pasta of your choice
Direction
Heat the Crispy Garlic Chili Sauce and olive oil until simmering. Add capers and olives and saute until slightly thickened. Add fish sauce and ketchup, stir until brick red. Add canned tomatoes and mash them with a spoon if they are not already chopped. Simmer until thickened.
Cook some pasta (whatever you have but spaghetti or pasta are great options) and when it’s cooked, mix the pasta with the sauce until everything is coated and sparkling with water. red sauce. Ladle the dish into a bowl and, if desired, drizzle a little more Crispy Garlic Chili Sauce for extra crunch.
Interesting!
P.S. If you like this dish, come this blog post for one of my all time favorite simple noodle recipes.
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Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.
