Spaghetti with capers, olives, and anchovy fillets: the ancient recipe

SPAGHETTI WITH OLIVES AND CAPERS RECIPE

Some recipes are timeless, in their genuine simplicity and quality. And the waste in the kitchen, in this case, is to overdo the variations and thus eliminate ancient and natural flavors. One such recipe is certainly pasta with capers , olives , and anchovy fillets : here we present the version taken from an extraordinary little book of ancient and traditional recipes, written by Salvatore Piscicelli and entitled La cucina di Addolorata (Intra Moenia editions).

READ ALSO: Capers, all their properties and benefits. Here's how to choose them and how to store them.

PASTA WITH CAPERS AND OLIVES RECIPE

Addolorata is the mother of Piscicelli, a director and writer, and she had the healthy habit of collecting and preserving his very special and unique recipes, like her version of pasta with olives and capers.

FOR MORE INFORMATION: Don't waste food, but if you have any leftovers, try donating them. As we explain in our manifesto book.

SPAGHETTI WITH OLIVES AND CAPERS

Ingredients

• 400g of pasta (we chose spaghetti)
• 700 gr of tomato sauce
• 100g of strictly Gaeta black olives
• 50g capers. Prefer Aeolian ones, especially those from Salina. Rinse them well and soak them for about twenty minutes.
• 2 cloves of garlic
• 2-3 anchovy fillets in oil. The best ones come from the Amalfi Coast, especially Cetara.
• 1 large bunch of parsley, salt and oil

Preparation

• Chop coarsely chop the garlic and pour it into a pan, where you have heated a little oil, together with the fillets of anchovy.
• Let it brown until the anchovy has dissolved and pour in the puree.
• Turn well, bring to a boil and then lower the heat.
• Let go the sauce.
• Meanwhile, pit the and roughly chop them olive.
• Chop even the capers well squeezed from the water.
• Pour all in the sauce, stir well and let it cook.
• If it dries If it's too thick, add a few spoonfuls of hot water. The sauce should be quite thick but smooth.
• It will take about 40/45 minutes.
• With the fire off, mix the chopped parsley into the sauce.
• Season us vermicelli, spaghetti or linguine but pennette or tagliolini are also excellent.

PASTA RECIPES:

• Kale Pasta: A healthy, delicately flavored dish with ham and borlotti beans.
• Pasta with figs, a recipe with lemon and pine nuts. Perfect for a power lunch.
• Macaroni Timbale: A One-Dish Meal Recipe You Can Make With Leftover Pasta
• Pasta alla Genovese, the best recipe made in Naples. With ziti, onions, and beef.
• Pasta with anchovies and breadcrumbs, the recipe for a true "don't waste" delight.