Sicilian Summer spaghetti
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.
More Summer camping recipes from Annabel