Spaghetti alla povera
Updated: May 25
Ciao, welcome back to my blog lovely folks!
Today's post will be about one of my quickest yet incredibly tasty pasta recipe ever! This is what I make when there is literally no fresh food in the fridge and I resort to rummage in the pantry. Now, every good Italian has 5 specific long lasting emergency food always well stock up in their pantry and I encourage you to do the same as they are true life savers!
3) Pitted olives.
4) Canned cannellini beans and chickpeas.
5) Canned tomatos or passata.
We are going to use only 3 of them today to make this delicious pasta dish and we are going to add some home made breadcrumbs to make it even more interesting and palatable.
Don't be scared, making home made bread crumbs is the easiest thing and it is so much nicer than the store bought version that you won't ever buy it again. It is also a great sustainable way of using bread leftovers instead of throwing away food, which I hate.
I can't stress enough about the importance of a good Italian pasta (such as De Cecco, Rummo or Barilla): with so few ingredients the quality of the pasta has to be the best possible. Please do not buy cheap brands, always choose Italian brands as the texture, the resistance in the hot water and the final taste will be completely different! I know I always write this in every single pasta post but I can't help it. I am not paid to advertise specific pasta brands but believe me, it really make all the difference in the world.
Ingredients for two
300 gr spaghetti pasta
3 cloves of garlic
2 teaspoon of capers
2 tablespoons of black pitted olives
6 anchovies fillets
A slice or two of bread
A small bunch of thinly chopped parsley
Extra virgin olive oil
Start chopping the anchovies, the black olives and the garlic into small bits.
Toast the slices of bread and when they are golden, reduce them to thin crumbs using either a food processor or if you like me don't own one, put the crumbs in a food bag and crush it with a roller pin. They don't need to be super fine though, we are not using it to deep fry. Now put them in a pan with some extra virgin olive oil and let them brown for a couple of minutes until they become crunchier. Then set them aside and use the pan for the sauce.
In the meantime, bring to boil a pot of water for the pasta and then add some salt (a bit less than you normally would will be enough as the sauce will have a high amount of salt already), let it melt and toss the spaghetti. They usually cook in 10-12 minutes, we are going to let them simmer in the hot water only for 8 because we want them "al dente".
In the same pan of the breadcrumbs, drizzle generously of olive oil and put inside the olives, the garlic, the capers and the anchovies. Add some chilli flakes and some chopped parsley to enhance the flavours of the canned ingredients and make them even more savoury.
After the pasta is almost ready, drain it and make sure of sparing a cup of pasta water.
Toss the pasta in the pan with our tasty sauce and add the pasta water little by little, stirring to allow the pasta to absorb the liquid. It should take no more than a minute or two to mix well all the nice flavours, the you can serve it.
Take a fork and grab some of the spaghetti from the pan and with the help of a ladle, twist it to obtain some sort of pretty knot. Place it gently in your plate, add some of the sauce with a spoon and drizzle with some olive oil and the breadcrumbs we previously made to add a crunchy note to the dish. Enjoy with a good glass of red wine!
Thank you so much for reading my post, I hope you liked my recipe and you will try to make it too! If so, feel free to send me your pics and I will post them!
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Have a lovely week all!