Spaghetti all'Arrabbiata
Instructions
Mince the olives with capers, anchovies and half an onion; FRY in plenty of hot oil, add the chopped tomatoes, a pinch of hot pepper, a little oregano, salt and pepper to taste.
Cook to vivacious fire for a few minutes, the sauce should be slightly narrowed.
Meanwhile, cook spaghetti in salted water to a boil, drain underdone, then toss them in the Pan, let the flames a few minutes to get them seasoning.
Serve immediately very hot.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 1 box of peeled tomatoes
- 1 onion
- 12 pitted black olives
- 1 tablespoon of capers
- 3 anchovy fillets in olive oil
- Oregano
- Olive oil
- 1 pinch of chili
- Salt
- Pepper