Spaghetti della zingara
Instructions
Here's the recipe for a tasty and appetizing sauce to which no one can resist.
In a saucepan pour the oil, add the crushed clove of garlic, which eliminate as soon as colorful, and the anchovy fillet, you will previously rinsed and deprived of salt.
With a wooden spoon break it into small pieces until it is completely melted.
Add the capers, olives, pitted and sliced, drained tuna conservation oil, chili and basil leaves.
Let flavour sweet flame stirring gently and after a few minutes add the chopped tomatoes and a pinch of salt.
Cook the sauce at moderate flame for about 20 minutes until the right consistency.
Meanwhile, cook spaghetti in boiling salted water until al dente, drain and toss with the sauce.
Decorate the dish with basil leaves and olives and serve immediately.
The addition of Parmesan is optional.
Ingredients and dosing for 4 persons
- 300 g of type pasta spaghetti
- 120 g of tuna in olive oil
- 1 anchovy fillet
- 1 clove of garlic
- 1 tablespoon of capers
- 4 leaves of basil
- 300 g of ripe tomatoes
- 1 chili
- 10 green olives from spain
- 10 olives of gaeta
- 4 tablespoons of olive oil extra virgin
- Salt
- Parmesan cheese (optional)