Rachel Roddy’s recipe for rubbish spaghetti

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Rachel Roddy’s recipe for rubbish spaghetti
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A thrifty yet irresistible Neapolitan dish of tomatoes, nuts, raisins, capers and olives, all sweated down in lots of olive oil and tossed through a tangle of spaghetti

Sant’Anastasia, which is perched on the slopes of Vesuvius about 13km north-east of Naples. We made a detour and stopped there two summers ago, thanks to the trusty. One of the specialities at ’E Curti is spaghetti with dried nuts and fruit, capers, olives, herbs and a local variety of tomatoes calledThe dish came about as a way of using up the dried fruit and nuts left over from Christmas, and its name,Such joking is possible only if you are confident of how good something is.

Reading the recipe, I was reminded of a friend and cook who once gave me a recipe for doughnuts in which he specified the precise amount, in grams, of jam to be syringed into each one. Proportions for pleasure, he noted. I had never known him to be anything like so specific, so I knew it must be important. And he was right – they were proportions for pleasure. It is the same with this recipe for ’O sicchje ra munnezza: the ingredients might seem modest, but they work.

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