INGREDIENTS PER 2 PEOPLE
spaghetti, 5 oz
evo oil, 2 tbsps
garlic, 1 clove
salt-packed capers, 2 tbsp
pitted black olives, 1 cup
anchovy, 2 fillets
chopped whole tomatoes or tomato puree, 1 can (about 5,3 oz)
dried chili pepper, 1 whole – broken into bits
Bring to boil salted water in a large saucepan. Heat oil, garlic and chilli in a large skillet over medium heat, then add anchovies and continue heating, mashing them with a fork. Add capers and olives and cook.
Add tomatoes, turn down the heat and simmer, stirring, until the sauce gets thick, about 5 minutes.
Meanwhile, cook pasta al dente. Drain and add it to the pan. Saute for 30 seconds. Serve immediately.
Thanks to: Pasta Loves Me