Spaghetti with tomato sauce and fried capers
35 minutes
Total Time
20 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 1 | Onion |
| 2 cloves of garlic | |
| 3 tbsp | Olive oil |
| 1 tbsp | Tomato paste |
| 200 ml | Vegetable broth |
| 1 can | chopped tomatoes (800 ml) |
| 1 tsp | Agave syrup |
| 1 tbsp | Italian herbs (rubbed) |
| 1 | Bay leaf |
| 400 g | Spaghetti |
| 100 g | Capers in brine |
| 1 tbsp | flour |
| 2 tbsp | Olive oil |
| 50 g | Parmesan |
| 1/2 bunch | Basil |
Instructions
Step 1 of 6:
Peel, chop the onion and garlic cloves, and sauté in a pot with olive oil for 2-3 minutes. Then stir in the tomato paste and deglaze with vegetable broth.
Step 2 of 6:
Add the chopped tomatoes, agave syrup, herbs, and bay leaf, season with salt and pepper, and simmer covered for 15 minutes.
Step 3 of 6:
Prepare the spaghetti according to package directions in boiling salted water.
Step 4 of 6:
Meanwhile, rinse the capers in a sieve, drain, and pat dry with paper towels. Then dust the capers with flour, shake off in a sieve, and fry until crispy in a hot pan with olive oil for 3-4 minutes. Then place them on paper towels again.
Step 5 of 6:
Roast the pine nuts in a pan without oil for 3-4 minutes, turning several times.
Step 6 of 6:
Drain the spaghetti through a sieve and divide onto plates. Serve with tomato sauce, capers, and pine nuts, and sprinkle with Parmesan and basil as desired.
