Spaghetti with tomatoes and olives
Instructions
Peel the tomatoes.
To make it easy to time for half a minute in boiling water and then in cold water.
After they are peeled, divide them into two, take away the seeds and spezzettateli.
Rinse the capers several times to remove excess salt then dry with paper towels.
Pitted olives and cut them into slices.
Heat oil in a pan and let Brown, sweet heat the garlic cloves, peeled and cut into thin slices and paprika.
When the garlic has browned and keeping the flame to a minimum, dissolve in oil 5 or 6 cm anchovy paste and then add the tomatoes.
Continue cooking over high heat for about 10 minutes until the tomatoes have almost dried.
Together with sauce capers and olives and simmer for a few minutes.
Boil the pasta, dress with the sauce mixture and serve sprinkled with chopped parsley.
Before salting the gravy taste it because the capers and anchovy paste should suffice for season.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 700 g of ripe san marzano tomatoes
- 1 tablespoon of salted capers
- 100 g of black olives
- 2 tablespoons of olive oil extra virgin
- Anchovy paste
- 2 cloves of garlic
- Hot pepper
- Parsley
- Salt