'250g spaghetti'
For the sauce
2 cloves of garlic, minced
1/4 cup olive oil (60ml)
4 anchovy fillets in water, drained and chopped
1/4 cup black olives, pitted and chopped (40g), rinsed and chopped
1/3 cup pitted black olives, chopped (50g)
6 large tomatoes, cored and chopped (1 kg), ripe
1 medium red bell pepper, chopped (130g)
1 teaspoon salt
a pinch of black pepper
1 tablespoon chopped fresh parsley
'250g spaghetti'
For the sauce
2 cloves of garlic, minced
1/4 cup olive oil (60ml)
4 anchovy fillets in water, drained and chopped
1/4 cup black olives, pitted and chopped (40g), rinsed and chopped
1/3 cup pitted black olives, chopped (50g)
6 large tomatoes, cored and chopped (1 kg), ripe
1 medium red bell pepper, chopped (130g)
1 teaspoon salt
a pinch of black pepper
1 tablespoon chopped fresh parsley
Bring 3 liters of water to a boil in a large pot
When the water starts boiling, add 1 tablespoon of salt
Cook the spaghetti until al dente, about 10 minutes
To make the sauce, heat olive oil in a medium skillet over high heat
Add the garlic and cook, stirring occasionally with a wooden spoon, until golden brown, about 2 minutes
Add the anchovy fillets and stir quickly to combine
Add the black olives and capers and stir well
Add the chopped tomatoes and red bell pepper and stir well
Season with salt and black pepper to taste
Reduce heat to medium, cover skillet, and simmer, stirring occasionally, until sauce thickens, about 10 minutes
Stir in the parsley and remove from heat. Reserve
Scoop out cooked spaghetti, transfer to a serving bowl, and pour in the sauce
Mix gently and serve immediately.
