Spaghetti with capers
Instructions
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Withdrawn, remove garlic and add the capers desalted and squeezed.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.
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