Ingredients
50 ml olive oil
20 g garlic
50 g salted anchovies
60 g black olives
15 g caper
600 g Sliced tomatoes 3 g Ground black pepper7 g salt
440 g Spaghetti with eggs40 g fresh parsley
5 g Crushed oreganoPreparation steps
Weight for 4 portions – 1.2 kg
In a pan, heat olive oil, add whole cloves of garlic and anchovy fillets. Stir until the anchovies dissolve in the oil, then remove the garlic.
Add chili and salt for spiciness, chopped olives and capers for saltiness, then stir to combine.
Add chopped tomatoes and cook for about 10 minutes.
Season with pepper and a little salt if necessary, as salty ingredients have already been added. Add the starchy water in which the spaghetti is cooking. Let the sauce combine into a homogeneous mixture.
Sprinkle with chopped parsley and add the cooked pasta. Serve and optionally add grated Parmesan.
Tip
You can add the olives roughly chopped.