Go Back
Anchovies Pasta recipe
Print

Spaghetti alla Natalina

Spaghetti alla Natalina is a classic Italian dish directly from the countryside of Naples. This pasta features fresh, hearty ingredients that many Italian farmers keep on hand all year round - another reason why we love it so much. No matter where you are in the world, this pasta is guaranteed to transport your taste buds to Italy with just a few simple ingredients.

Equipment

  • Large saucepan
  • wooden spoon
  • large pot
  • Tongs
  • Strainer

Ingredients

  • 300 grams Spaghetti 11 oz Spaghetti
  • 80 grams California walnuts 3 oz. California walnuts
  • 1 handful Pine nuts
  • 1 handful Sultanas
  • 1 handful Halved black olives
  • Fresh chopped parsley as much as preferred
  • 250 grams Cherry tomatoes 9 oz.
  • 3-5 tbsp Passata or blended peeled tomatoes
  • 2 Cloves of garlic
  • 1 Chili pepper
  • 2-3 Fresh anchovies
  • 5-6 tbsp Extra virgin olive oil EVOO
  • Salt and pepper as much as required
  • 1 handful Capers optional

Instructions

To Make The Sauce:

  • Heat a pan on medium to low heat and add a drizzle of EVOO.
  • Add crushed garlic to the pan, plus a dash of water, to prevent it from burning.
  • Add chopped chilis and 2 to 3 anchovies.
  • Continue stirring the anchovies until they are completely dissolved into the liquid.
  • Once anchovies have disappeared, add the pine nuts, sultanas, crushed walnuts, and capers to the pan.
  • Continue stirring the ingredients together until they’re well combined.
  • Next, add the cherry tomatoes and let them to cook for at least 5 minutes.
  • After 5 minutes, gently press the tomatoes until they release their juice.
  • Add a splash of water to the tomato juice.
  • Now, add a few tbsps of passata to the sauce to make it thicker and creamier.
  • Add the halved olives and fresh parsley, stirring just for a minute.
  • Generously season with salt and pepper.
  • After the pasta has been cooked, add a cup of pasta water to finish the sauce.

To Make The Pasta:

  • Boil the water, adding a generous amount of salt.
  • Cook spaghetti according to the instructions on the box.
  • Reserve a small cup of pasta water.
  • Collect the pasta using tongs and a small strainer.
  • Add pasta to the pan with the sauce and mix togetherthoroughly.
  • If necessary, add a few more splashes of pasta water.

Video