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 stock |
| 1 can | chopped tomatoes (800 ml) |
| 1 tsp. | agave syrup |
| 1 tbsp. | Italian herbs (dried) |
| 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 and finely chop the onion and garlic cloves, then sauté in a pot with olive oil for 2-3 minutes. Then stir in the tomato paste and deglaze with vegetable stock.
Step 2 of 6:
Add the chopped tomatoes, agave syrup, herbs, and bay leaf, season with salt and pepper, and let simmer gently for 15 minutes with the lid on.
Step 3 of 6:
Cook the spaghetti in boiling salted water according to the package instructions.
Step 4 of 6:
Meanwhile, rinse the capers in a sieve, let them drain, and pat them dry with kitchen paper. Then dust the capers with flour, shake off the excess in the sieve, and fry them in a hot Frying Pan with olive oil for 3-4 minutes until crispy. Then place them on kitchen paper again.
Step 5 of 6:
Toast the pine nuts in a Frying Pan without oil for 3-4 minutes, turning them several times.
Step 6 of 6:
Drain the spaghetti through a sieve and divide among plates. Serve with tomato sauce, capers, and pine nuts, and sprinkle with Parmesan and basil if desired.
