Sicilian Summer spaghetti
( SERVES 4 )
Photo by Annabel Langbein Media
This richly flavoured tomato sauce uses simple pantry ingredients that don't need chilling. If you can't access fresh tomatoes use a couple of cans, preferably canned cherry tomatoes. If you don't like anchovies, don't worry - their flavour disappears into the sauce, leaving behind just the rich, lip-smacking satisfaction of all the umami they contain.
- In a large, deep frying pan or pot, heat oil and gently fry onion until transparent and soft (about 5 minutes).
- Add garlic and anchovies and cook until anchovies break down to a paste (2 minutes). Add capers, tomatoes, chilli, lemon zest and sugar and simmer for 6-8 minutes.
- While the sauce cooks, cook the pasta for 3 minutes less than the packet instructions. Drain the pasta, reserving ¼ cup cooking liquid, and add to the tomato mixture along with the reserved cooking liquid and the lemon juice. Season with salt and pepper.
- Cook for another minute to allow pasta to take up the sauce flavours but take care not to overcook it. Mix in parsley or spring onions and serve.
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