Spaghetti with red peppers, anchovies and capers

Spaghetti with red peppers, anchovies and capers

By
From
Digestion
Serves
1

Simple, wholesome, feel-good food. This is perfect for a lazy weekend, or one of those moments when you want something simple but satisfying.

Ingredients

Quantity Ingredient
60g wholewheat spaghetti
1/2 red onion, sliced
1 tablespoon olive oil
sea salt
freshly ground black pepper
1 red pepper, deseeded and finely chopped
1 small can anchovy fillets, (50 g; retain the oil)
1/2 teaspoon capers, drained and rinsed
parmesan, finely grated, to serve

Method

  1. Place the spaghetti in a pan and cover with boiling water. Simmer until the pasta is cooked al dente (check the packet instructions).
  2. Sauté the onion in the olive oil, with a pinch of sea salt, until it has softened.
  3. Add the red pepper and continue to sauté for another five to seven minutes, until the pepper is soft, too.
  4. Add the drained spaghetti, the anchovies and their oil and the capers and toss well until all the ingredients are well combined.
  5. Put into a serving bowl, then add Parmesan and black pepper to taste.

Note

  • Best for IBD.
Tags:
health
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