Spaghetti with Olives, Anchovies and Capers

Are a tasty first course proposal, rich in flavor, a great classic of the Italian gastronomic tradition that stands out for its intense and lively taste. This dish is made unique by the sauce that wraps around the pasta, made with tomato, olives, capers, anchovies and an intriguing touch of hot pepper. This dish is certainly part of the Italian gastronomic tradition, whose origins are debated between Campania and Lazio. These ingredients, coming from poor peasant cuisine, offer typically Mediterranean flavors, which make a simple plate of spaghetti special: a tasty and appetizing dish perfect for a cheerful and convivial dinner with friends. 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 5 anchovy fillets in oil Extra Virgin Olive Oil garlic 2/3 cloves 1 chilli 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.