A classic Roman pasta full of character: salty, spicy, and deeply aromatic. Part of the Open Recipes project, easily adaptable for everyone.
15m
Cook
2
Serves
Italian
Style
Ingredients
- 200 g Spaghetti (Barilla)
- 250 ml Tomato Purée (Pummarola)
- 50 g Taggiasche olives, pitted
- 1 tbsp Capers, rinsed
- 4 clove Anchovy fillets in oil
- 2 clove Garlic
- 1 pinch Chilli flakes
- 2 tbsp Extra virgin olive oil
- 1 pinch Fresh parsley
Instrucstions
1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2
In a large pan, heat the olive oil and sauté the crushed garlic and chilli flakes.
3
Add the anchovy fillets and stir until they melt completely into the oil.
4
Add the Taggiasche olives and rinsed capers, letting them sizzle for a minute.
5
Pour in the tomato purée and simmer for about 8-10 minutes until the sauce thickens.
6
Drain the pasta and toss it directly into the sauce. Remove the garlic cloves before serving.
7
Garnish with fresh chopped parsley.