A great Neapolitan classic, a hearty and spicy tomato sauce where garlic, anchovies, capers, and olives unite for an explosive and characterful result.
Ingredients
- 320 g Spaghetti
- 400 g Canned peeled tomatoes
- 2 cloves Garlic
- 6 pieces Anchovy fillets in oil
- 1 tbsp Salt-packed capers
- 100 g Gaeta black olives
- 3 tbsp Extra-virgin olive oil
- 0.5 bunches Flat-leaf parsley
- 1 pinch Dried Italian chili
- to taste Coarse salt
Method
- Prepare the garnish: finely chop the parsley, slice the garlic, roughly chop the olives, and quickly rinse the capers to remove excess salt.
- Heat the olive oil in a wide skillet. Add the sliced garlic and the chili. Sauté over low heat until the garlic is fragrant and barely begins to turn golden.
- Add the anchovy fillets to the skillet. Stir constantly with a wooden spoon until they melt and disintegrate completely into the hot oil.
- Stir in the olives and capers. Sauté everything for a few moments to warm the ingredients and release their aromas into the fat.
- Pour in the peeled tomatoes with their juices. Roughly crush them with the back of the spoon. Bring to a simmer, then lower the heat. Simmer gently until the sauce thickens and loses its acidity.
- Bring a large pot of water to a boil. Salt generously and plunge in the pasta. Stir well to prevent sticking.
- Cook the pasta until still slightly firm to the bite, a few minutes less than the time indicated on the package.
- Using tongs, transfer the pasta directly into the skillet containing the sauce. Add a ladle of starch-rich cooking water.
- Vigorously toss everything over high heat until the sauce thickens and perfectly coats each strand of pasta.
- Off the heat, sprinkle with chopped parsley, mix one last time, and serve immediately in shallow bowls.
Nutrition
Per serving
- Energy
- 508.1 kcal
- Protein
- 12.44 g
- Carbohydrate
- 63.46 g
- Fat
- 21.29 g
- Fibre
- 7.49 g
- Calcium
- 43.4 mg
- Iron
- 2.68 mg
- Magnesium
- 16.73 mg
