Servings: 4 portions
Ingredients
- 6 spoons olive oil
- 3 slices minced garlic
- 6 pages chopped anchovy fillets (2 tablespoons)
- ½ arb.sh. chilli pepper dried or fresh
- 60 g capers canned, without liquid
- 60 g chopped black olives
- 1 can chopped tomatoes
- 400 g spaghetti
- chopped parsley
- salt, pepper
- 50 g parmesan cheese for serving
Instructions
- Cook the spaghetti according to the instructions on the packet. Cook al dante, i.e. 1-2 minutes less.
- Fry the chopped garlic in oil, when the garlic starts to turn yellow add the anchovy fillets, capers, chili peppers, olives and heat for a couple of minutes.
- Pour in the chopped tomatoes, when they are warm, add the cooked spaghetti and heat for 1-2 minutes, if the sauce is too thick, add pasta water, salt and pepper. Add the chopped parsley.
- Before serving, sprinkle the grated Parmesan cheese on the plates.
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