||Ingredients (makes 6 servings):
- 1 lb spaghetti
- 6 fresh ripe tomatoes
- 8 tablespoons extra virgin olive oil (Originale)
- 6 anchovy fillets in oil, chopped
- 1 oz capers in vinegar, drained and chopped
- 7 oz black olives, stoned and sliced
- 4 tablespoons fresh italian parsley, finely chopped
- 2 cloves of garlic
- 1 hot red pepper, if you like
(you can also use 3/4 teaspoon
crushed red pepper flakes )
Prepare all the ingredients for the sauce: peel and
seed fresh tomatoes and cut it in small pieces, chop the olives,
the capers and the anchovies.
Bring 6 cups of cold water to a boil.
Meanwhile heat the extra virgin olive oil in a large skillet
pan, over low heat, and add the garlic and the chilli pepper.
When the garlic begins to turn color add the capers, the olives,
anchovies, red peppr flakes and the diced tomatoes, Season with
salt and cook for 5-10 minutes, stirring occasionally
When the water start to boil add 2 tbsp salt just before pouring
in the pasta. Cook the spaghetti until "al dente"
or 2 minutes less than the suggested time by the brand company.
Drain pasta and dip it into the pan with the sauce. Let it finish
to cook for the remaining 2 minutes adding the chopped italian
parlsey. Toss together well. Serve immediately
TIP: to remove the tomatoes skin, just steam them for 1 minute
in a large pot with boiling water. The skins should begin to
split and the edges around the cored portion will start to curl
slightly. Remove the tomatoes and immerse in the ice water.
When the tomatoes are cool, start lifting the peel with a small
knife near the cored portion. Once started, the remaining peel
should come off easily.