500 g of spaghetti
6 slices of pork shoulder cut into cubes
Salt and black pepper to taste
1/2 cup of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
300 g of anchovies in canning
1/2 cup of black olives without pits
4 tablespoons of chopped fresh parsley
500 g of spaghetti
6 slices of pork shoulder cut into cubes
Salt and black pepper to taste
1/2 cup of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
300 g of anchovies in canning
1/2 cup of black olives without pits
4 tablespoons of chopped fresh parsley
1
Bring a large pot of salted water to a boil and cook the spaghetti al dente
2
Preheat the oven to 350°F (180°C)
In a baking dish, mix together pork shoulder, salt, black pepper, and 1/3 cup of olive oil
Place in the oven until golden brown. Reserve
3
Drain the spaghetti
4
In a large skillet, heat the remaining olive oil over medium-low heat
Add the chopped onion and cook until translucent, then add the minced garlic and cook for another minute
Stir in anchovies, black olives, parsley, pork shoulder, and cooked spaghetti
Serve immediately.
