How to make marinara spaghetti without fish, recipe with fresh tomatoes, extra virgin olive oil, dry white wine, garlic, basil, olives and capers.
Ingredients for 4 people
- 350 g of spaghetti
- 80 g of extra virgin olive oil
- 500 g of peeled fresh tomatoes without seeds
- 1 glass of dry white wine
- 1 clove of garlic
- 10 black olives
- 3 basil leaves
- 1 teaspoon of capers in salt or in vinegar
- salt
- freshly ground pepper
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Here's how to prepare marinara spaghetti without fish
Chop the tomatoes already peeled and seeded.
In a pan, sauté the whole garlic clove with the extra-virgin olive oil.
When the garlic is golden brown, remove it from the pan and add the chopped tomatoes, salt and pepper.
Cook the tomatoes over moderate heat for about fifteen minutes, stirring occasionally with a wooden spoon.
Pour the white wine and let it evaporate, add the black olives, the desalted capers, or if they are rinsed in vinegar, and the basil leaves.
Continue cooking until the sauce is thick enough, add the freshly ground pepper and, if necessary, salt.
Meanwhile, put the pot with the lightly salted water on the fire.
When the water boils, throw the spaghetti in them and cook them al dente, then drain them, pour them into a bowl and season with the hot tomato sauce.
