Originally from the region between Naples and Rome, it is considered a very easy recipe, but with a very characteristic and exquisite taste. Nowadays it’s a staple in Italian cuisine…
Ingredients (for 2)
- spaghetti (about 180 gr or 6 oz)
- 1/3 cup black olives
- 1/3 cup canned anchovies
- 1 tbsp capers
- 1/2 can tomato sauce
- 1 garlic clove
- 1/2 tsp chili powder
- 2 tbsp olive oil
Directions
- Take a heavy iron casted skillet or non-stick pan and bring oil to medium heat
- Add chilli powder and crushed garlic, and sauté for 1-2 minutes; then discard the garlic
- Add the tomato sauce and a little bit of water, cover with a lid and simmer for 10 minutes
- Wash and add capers, pitted black olives and drained anchovies; stir well
- Cook uncovered at medium heat for 5-6 minutes
- In the meantime, cook the pasta in boiling salted water according to package directions
- When “al dente”, drain the pasta in a colander and add it to the skillet
- Toss well and serve!
Tips from the Chef
- Add some hot water to the sauce if it gets too thick during cooking
- You can add some freshly chopped parsley on top, just before serving
- Use limited salt for cooking the pasta because the ingredients are already quite salty!
Cambooza 