Espaguete alla Natalina

Ingredientes

• 300 grams Spaghetti (11 oz Spaghetti)
• 80 grams California walnuts (3 oz. California walnuts)
• 1 handful Pine nuts
• 1 handful Sultanas
• 1 handful Halved black olives
• Fresh chopped parsley (as much as preferred)
• 250 grams Cherry tomatoes (9 oz. )
• 3-5 tbsp Passata (or blended peeled tomatoes)
• 2 Cloves of garlic
• 1 Chili pepper
• 2-3 Fresh anchovies
• 5-6 tbsp Extra virgin olive oil (EVOO)
• Salt and pepper (as much as required)
• 1 handful Capers (optional)

Modo de preparo

1. 1

   --- To Make The Sauce: ---

2. 2

   Heat a pan on medium to low heat and add a drizzle of EVOO.

3. 3

   Add crushed garlic to the pan, plus a dash of water, to prevent it from burning.

4. 4

   Add chopped chilis and 2 to 3 anchovies.

5. 5

   Continue stirring the anchovies until they are completely dissolved into the liquid.

6. 6

   Once anchovies have disappeared, add the pine nuts, sultanas, crushed walnuts, and capers to the pan.

7. 7

   Continue stirring the ingredients together until they’re well combined.

8. 8

   Next, add the cherry tomatoes and let them to cook for at least 5 minutes.

9. 9

   After 5 minutes, gently press the tomatoes until they release their juice.

10. 10

    Add a splash of water to the tomato juice.

11. 11

    Now, add a few tbsps of passata to the sauce to make it thicker and creamier.

12. 12

    Add the halved olives and fresh parsley, stirring just for a minute.

13. 13

    Generously season with salt and pepper.

14. 14

    After the pasta has been cooked, add a cup of pasta water to finish the sauce.

15. 15

    --- To Make The Pasta: ---

16. 16

    Boil the water, adding a generous amount of salt.

17. 17

    Cook spaghetti according to the instructions on the box.

18. 18

    Reserve a small cup of pasta water.

19. 19

    Collect the pasta using tongs and a small strainer.

20. 20

    Add pasta to the pan with the sauce and mix togetherthoroughly.

21. 21

    If necessary, add a few more splashes of pasta water.