1 lb. spaghetti 3 oz. extra-virgin olive oil 3 oz. pitted brown olives 1 lb. ripe tomatoes 3 oz. anchovies 1 clove of garlic, crushed 1 peperoncino 1 1/2 oz. capers salt
Preparation
Chop the anchovies. Peel the tomatoes, dispense with the seeds and cut into small chunks. Pour the oil in a warmed skillet and add the garlic and peperoncino cut in little pieces. Cover. Cook over medium heat until the garlic browns. Remove garlic and add the anchovies. Add tomatoes, olives and capers (well washed). Stir and let cook for about 7 mins. Taste the sauce for seasoning. Pour the sauce over spaghetti in a skillet with the sauce, toss well and serve.
We baked some cookies that needs to be eaten, accepted, in order for the website to work properly, it simply won't work without. In order to collect information and improve your experience, we also need to use some third party cookies. Can we?
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com