Pasta scammaro: spaghetti Olives, Capers and Breacrumbs
Pasta with olives, capers, and breadcrumbs is a classic dish from Neapolitan culinary tradition—simple yet packed with flavor.
Servings: 4 people
Ingredients
- 2 cup spaghetti
- ⅓ cup capers
- ⅓ cup Kalamata olives
- ⅓ cup breadcrumbs
- 4 tbsp olive oil
- 1 clove garlic
- ¼ cup raisin
- 1 anchovy
Instructions
- Cook the spaghetti: Boil the spaghetti in plenty of salted water, following the cooking time suggested on the package, until al dente.
- Toast the breadcrumbs: In a large nonstick pan, heat a little olive oil over medium heat and toast the breadcrumbs until golden and crispy. Set aside.
- Prepare the sauce: In another large pan, heat the remaining olive oil over medium heat. Add the whole garlic cloves (which you can remove later) and lightly brown them to release their aroma.
- Add anchovies: Add the oil-packed anchovy to the pan and use a wooden spoon to mash it until it dissolves completely.
- Add the rest of the ingredients: Stir in the capers, Kalamata olives, and raisins, mixing everything together.
- Combine pasta with sauce: Once the pasta is cooked, transfer it directly to the pan with the sauce. Toss the spaghetti over medium heat, adding a bit of pasta cooking water if necessary to create a creamy consistency.
- Finish with breadcrumbs: Sprinkle the toasted breadcrumbs evenly over the pasta, stirring gently to combine.
- Serve: Serve the pasta scammaro hot, finishing with a drizzle of extra virgin olive oil if desired for an extra touch of flavor.
Nutrition
Calories: 647kcal | Carbohydrates: 103g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 656mg | Potassium: 374mg | Fiber: 6g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg