Ingredients
- 2 sprigs of oregano, crushed
- 4 tablespoons of extra virgin olive oil, plus a drizzle before serving
- 8 fillets of delicius anchovy fillets in olive oil
- 400 g of spaghetti
- 1 small onion
- 2 cloves of garlic
- 400 g of tomato sauce
- 80 g of pitted black olives
- 2 tablespoons of pickled capers
- 1 pinch of salt
- 1 chilli pepper
Method
Step 1
Finely chop the onion, then peel and thinly slice the garlic too.Step 2
Sautée both the onion and garlic in a high-edged casserole pan with 4 tablespoons of olive oil, cook until the onion becomes soft and loses colour.Step 3
Add the chopped anchovies to the mix and stir with a wooden spoon. Then add the tomato sauce and a little boiling water.Step 4
Cook the sauce for 15 minutes, semi-covered with the pan’s top. Add the olives and capers, then reduce the sauce by cooking it a little more with no lid. Add a sprinkle of oregano and a little chilli, adjust with salt.Step 5
Add the sauce to the spaghetti (cooked “al dente”) and serve with a final touch of olive oil.