A new recipe for my dear readers:
Spaghetti alla "ghiottona"
When my wife and I invented this recipe we were extremely hungry.
We managed to add almost every "sexy" ingredient we had in the fridge, the end result was however astonishingly good..
Ingredients (4 portions):
400g spaghetti, spaghettoni or vermicelli;
2 teaspoons small capers;
6-8 chopped "Gaeta" or "Taggiasca" black olives;
2-3 tablespoons fine breadcrumb;
1 anchovy fillet (acciughe sott'olio);
1 and 1/2 tablespoons pine seeds (pinoli);
2-3 chopped dried tomatoes in olive oil (pomodori secchi sott'olio);
1 tablespoon dried raisins;
1 garlic clove;
1 small fresh chili pepper chopped, oregano (if you wish), salt;
5-6 tablespoons Extra Virgin olive Oil (EVO).
Since almost everyone is able to cook spaghetti "al dente", I will concentrate on the sauce..
Put the raisins in a cup half-filled with hot water - drain the raisins once they're soft enough (about 5 minutes).
Put a 30cm non-sticking pan on high heat, add the EVO, the anchovy fillet and the garlic clove, after ca. 1 minute remove the garlic and add all the remaining ingredients except the breadcrumb.
Allow the raisins to slightly blow and the pine seeds to get very slightly coloured (it will take about 2-3 minutes - if the mixture gets too dry add some pasta cooking water), always check the salt!
Drain the pasta "al dente" and put it in the pan, turn gently (you may eventually add further 2-3 tablespoons hot water to ease the task..).
Sprinkle some breadcrumb on the spaghetti (just like Parmigiano) and serve immediately...
Since this recipe is quite tasty on its own, it is not necessary to add any Parmigiano Reggiano.