Spaghetti alla Wijnand
Traveling with food as a main interest means that there is always a chance to be surprised. You can look at pictures of all the dishes around the world and still don't have a clue what they will taste like. This is a recipe that I had to figure out by myself. I got inspired by a dish at a restaurant in Firenze Italy and luckily the menu gave away most of the ingredients. The main ones were anchovies and tomatoes, but that still didn't tell me anything about amounts and measurements...
The following recipe is what I came up with and it is still one of my favorites and luckily also one of Thysa’s.
5 cloves of garlic
1 red onion
1 can of passata di pomodoro
1 can anchovies
a handful of capers
1 tub of heavy cream
a bunch of parsley
extra virgin olive oil
grated Parmesan cheese
salt and pepper to taste
Chop up a can of salted anchovies (around 50 grams) and heat in a pan with the leftover oil from the can and an extra tablespoon of olive oil. Add about four or five cloves of chopped garlic and one red onion. Heat on a low fire until the onion is soft and the anchovies are somewhat melted. Add about 200 grams of passata di pomodoro and let simmer on low heat for about 20min. In the meantime cook 300 grams of spaghetti in salted (like the ocean) water.
Al dente damn it, no overcooking!
Just before the spaghetti is done season the sauce with lemon juice, salt, pepper and some sugar to taste and pour in a shot of cream to soften it all. Add the spaghetti to the sauce. If the sauce is too dry add some of the cooking water of the spaghetti.
At the very end mix in a handful of chopped parsley and three tablespoons of chopped capers. Parmesan cheese on the table and go!