Ingredients:
400 G Spaghetti Pasta
5 Spoonful of Olive Oil
2 Cloves of Garlic
150 G Coelsanus Black Pitted Olives
1 Spoonful of Coelsanus Salted Capers
Some Skinless Sliced Tomatoes
1 Spoonful of minced parsley
6 Fillet of Anchovy desalted and minced
Preparation time:
20 min
Difficulty:
Low
Method:
Lightly fry the garlic and anchovies in the oil. Add the olives, capers and tomatoes. Mix together and cook for 15 seconds. Cook the spaghetti al dente, dress with the sauce and sprinkle with the parsley. Serve immediately. This pasta is also delicious cold.
