Amy’s IMBB theme “Use your noodle” is a good opportunity to enjoy an evening with a plate of Pasta, a glass of wine, remembering summer.
Spaghetti are always on stock. As my basil, doesn’t like winter, too, I decided to prepare for IMBB #22:
Spaghetti Summer Memories
80 g Spaghetti
1 tb olive oil
1 small onion, chopped
3 anchovy filets, chopped
1 finely chopped garlic
6-10 Cherry tomatoes, cut into halves
1 tb capers
some basil leaves
Put olive oil and onion in a large skillet over a low heat and cook,add anchovies stirring with a wooden spoon, until the anchovies dissolve. Add the garlic and cook for about 15 seconds, taking care not to brown it. Raise the heat to medium-high and add the tomatoes. When the sauce comes to a boil, turn the heat down and simmer: 5 minutes depending on the size of the skillet. Add capers.
Cook the Spaghetti al dente, drain and toss with the sauce in the skillet over a low heat, adding basil. Taste for salt and pepper and serve.