Aeolian spaghetti
Antonella Audino
Time of realization: 25 minutes
Degree of difficulty (1 to 5): 1
Ingredients for 3 people:
300 g spaghetti
3 peeled and crushed cloves of garlic
60 g extra virgin olive oil
4 anchovies in oil
about 10 black olives
a handful of capers
40 g toasted breadcrumbs
Method
A recipe of incredible simplicity, which you don't even have to think about while preparing it ...
Peel and mash the garlic cloves and lightly brown, add the anchovies and melt them. Turn off and add the pitted and chopped olives and well rinsed salted capers. Lightly toast some breadcrumbs in a pan.
Drain the pasta, keeping aside a couple of tablespoons of cooking water. Add the spaghetti to the sauce and sauté in a pan over high heat, add a tablespoon of water if needed. Turn off, make portions and sprinkle with breadcrumbs. A fainting perfume, a must do!
Obviously the doses are indicative because the more condiments there will be the tastier and tastier it will be, as well as if we have fewer olives you do the same ... in short, one of those recipes where you go off the cuff and taste.
based on 8 Review (s)
