Spaghetti with sicilian anchovies
Instructions
Clean the anchovies, remove the head, bones and entrails; put them under the water to remove the salt and chop finely.
Rinse and wring the capers, pitted and sliced olives, passed to tritalegumi tomatoes, deprived of skin and seeds.
In a pan with oil, seasoning for a few moments to lively flame the garlic pounded and the whole pepper; When they are nicely browned, remove both and add the chopped anchovies, capers and olives.
Fry the mixture for a few minutes, then add the tomato pulp.
Add the salt needed and Cook Sweet flame for about 20 minutes.
When the sauce is almost come to cooking, boil spaghetti in salted boiling water.
Al dente, drain and put them in a soup-tureen.
Toss with the sauce, add the chopped parsley and a pinch of oregano, mix well and serve.
You can replace parsley with fresh basil, or use both: the result is always ' palatable '.
Ingredients and dosing for 4 persons
- 320 g of type pasta spaghetti
- 4 salted anchovies
- 4 tablespoons of olive oil extra virgin
- 600 g of perini tomatoes
- 1 cup of gaeta olives
- 1 tablespoon of capers
- 1 tablespoon of chopped parsley
- 1 pinch of oregano
- 1 clove of garlic
- 1 chili
- Salt