Poor Man’s Spaghetti

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Last night, I made Spaghetti Poveri (or Poor Man’s Spaghetti) for dinner and it was DELICIOUS! I’m not sure why they actually named it “Poor Man’s Spaghetti” but probably because it is made up of ingredients that were always in the house and nothing special needed to be purchased! This is a simple pasta dish with tasty ingredients that isn’t heavy on the stomach! I love these kinds of pasta dishes as they don’t leave you feeling overly full after you’ve eaten them.

I got this recipe from the Giallo Zafferano website. It was in Italian, so I’m translating it here for you. The ingredients will still be in the metric units, so sorry to all my American readers out there 🙂

Spaghetti Poveri

1 medium red onion, finely chopped
1 clove of garlic, finely chopped
100 g of olives, finely chopped
3 sprigs of parsley, finely chopped
30 g of capers, drained and chopped
100 g. of anchovy fillets in oil
40 g. of fine breadcrumbs
Some red pepper flakes
400 g spaghetti
Olive oil

Cook the spaghetti until they are done, al dente.

While the pasta is cooking, heat olive oil in a pan (use enough to cover the bottom of the pan).

Add the onion and garlic and sauté until the onion begins to soften.

Add the capers and the anchovies and cook until the anchovies begin to melt (they actually dissolve – something I didn’t know would happen!).

Add the red pepper flakes and the olives. Cook for a little while and then add the parsley. Cook for about 10 minutes, stirring occasionally.

In a separate small pan, heat some olive oil and add the breadcrumbs. Cook until they begin to toast.

Once the pasta is cooked, add it to the pan with the sauce. Add the toasted breadcrumbs and mix it all well (over low heat to blend the flavors).

Enjoy the pasta immediately, while it is hot. You can add some parmesan cheese if you’d like.

2 responses »

  1. It just occurred to me that this is the type of dish we end up turning to after the heavy feasting during the holidays. It’s quick, simple and not heavy at all!

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