Thursday, January 30, 2025
Spaghetti with Olives, Anchovies and Capers
This dish is certainly part of the Italian gastronomic tradition, whose origins are debated between Campania and Lazio. For others, the birthplace of this condiment is Rome, in the 50s, in a restaurant in the Testaccio district. The owner, to please some customers who arrived suddenly, invented a sauce with the ingredients at his disposal: olives, capers, tomato and salted anchovies. The name given to it derives from a purely Roman terminology that means "nonsense", in reference to the simplicity of the ingredients that compose it, always at hand in every pantry. From this improvised recipe was born what is now a symbolic dish of Roman cuisine. Whatever the origins of the dish, one thing is certain: we are talking about a recipe with an irresistible flavor! We can find food from every region of Italy and enjoy the true flavor of genuine products, prepared according to tradition, representing the best on the market. Now let's see what we need to make our Spaghetti with Olives, Anchovies and Capers.
Ingredients
1 pack of Spaghetti
600 ml of tomato puree
4 tablespoons of Olives anchovy fillets in oil Capers in Extra Virgin Olive Oil
garlic 2/3 cloves
1 chili pepper
parsley, coarsely chopped
salt
extra virgin olive oil
Preparation
In a large pan, pour a drizzle of extra virgin olive oil, a chilli pepper and three cloves of garlic, then put on the heat and let it flavor. Add the anchovy fillets, let them melt and then pour in the tomato puree and olives, continuing to cook over low heat. In the meantime, bring the water to a boil in a large pot, add the salt and cook the spaghetti in an arch for 12/13 minutes. Drain them and add them to the sauce (in the meantime we would have removed the garlic cloves and chili), also adding the chopped capers. If necessary, add a few tablespoons of pasta cooking water. Serve the dish with plenty of chopped parsley.
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