Spaghetti with capers

Spaghetti with capers 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

In a pan heat four tablespoons of olive oil and soffriggetevi two cloves of whole garlic and anchovy desalted and fillet.

Leave on heat until anchovies melted completely and the garlic has become a beautiful golden color.

Withdrawn, remove garlic and add the capers desalted and squeezed.

Boil the spaghetti, toss well with hot sauce.

Accompanying wines: Pinot Grigio DOC Friuli Aquileia, Est!Est!!Est!!! Di Montefiascone DOC, DOC Biancolella Of Ischia.

Calories calculation

Calories amount per person:

661

Ingredients and dosing for 4 persons

350 g of type pasta spaghetti
1 salted anchovy
2 tablespoons of salted capers
2 cloves of garlic
4 tablespoons of olive oil
Salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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