A simple dish made with black olives, capers, anchovies and tomato - a favourite of tourists visiting the Trastevere restaurants in Rome.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Fresh tomato |
450 |
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g |
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Greek olives |
100 |
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g |
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Extra virgin olive oil |
4 |
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tablespoons |
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Garlic |
2 |
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cloves |
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Oregano |
1 |
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pinch |
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Red hot pepper |
2 |
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Salted anchovy filet |
4 |
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Salted capers |
2 |
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tablespoons |
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Tomato paste |
1 |
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tablespoon |
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Italian parsley |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Wash the tomatoes, then scald them in abundant boiling water; peel and squeeze them slightly, then chop into small pieces. |
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| 2. |
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Brown two cloves of garlic and two capsicums in a non-stick fry pan with extra-virgin olive oil. Add the tomatoes and some salt, stir then simmer over a moderate flame for about 20 minutes. Rinse the anchovies under cold running water, open them and remove the backbone, then add them to the tomatoes. |
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| 3. |
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Rinse the capers under running water, then dry well. |
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| 4. |
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Chop the olives into large pieces, then add them with the capers and the tomato paste to the sauce. Continue cooking for another 15 minutes, add salt to taste, a pinch of oregano and sprinkle with some chopped parsley. |
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| 5. |
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Cook the Spaghetti Barilla in abundant salted water, drain when al dente and dress with the sauce. |
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CHEF'S NOTE |
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When adding the anchovies to the sauce, crush them with a fork to make them dissolve more rapidly.
Use a mixture of green and black olives (100 g). |
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This medium-structured dish characterised by the savoury taste of the anchovies, its strong aroma and lasting flavour, choose a light and smooth red wine with moderate tannin content, such as a Sangiovese Colli di Rimini. |
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