Published on 08/26/2021 at 5:58 pm – Updated on 02/28/2022 at 4:57 pm by Marie-Alexandra Desfontaines
Discover this delicious recipe from renowned culinary animator Luana Belmondo. Your taste buds will travel!
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, www.gustoditalia.com)
400g n°7 Spaghetti
4 sprigs of parsley
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.
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.