• 400 grams of cherry tomatoes or peeled tomatoes
  • 1 clove garlic
  • 4 anchovy fillets
  • 5 cl + 1 drizzle olive oil
  • 1 c. Tablespoon capers in olive oil
  • 100 g Taggiashe olives (Italian variety,
  • coarse salt
  • 400g n°7 Spaghetti
  • salt pepper
  • 4 sprigs of parsley


  1. Sauce: Cut tomatoes in half lengthwise. In a saute pan, sauté the anchovies and thinly sliced ​​garlic in olive oil over medium heat. When the anchovies are melted, add the tomatoes, cook on low heat for 5 to 7 minutes. Add capers, olives. Salt pepper. Allow to simmer, the sauce should be smooth.
  2. Boil water in a large pot with a pinch of coarse salt. Cook the spaghetti al dente. Drain, add the sauce, a drizzle of olive oil. Check seasoning, sprinkle with chopped parsley, taste immediately.