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A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.

Martha Stewart Living, September 2015

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Recipe Summary test

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.

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  • Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.

  • Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

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