il Passaggio , offers you this spaghetti recipe from the beginning of the 20th century which comes to us from the Naples region.

Two versions have been at war for a long time: the Neapolitan, which exclusively seasons long pasta, is without anchovies, and the Lazio version, which is paired with penne or spaghetti, with anchovies. At il Passaggio , we have a weakness for the Neapolitan version (the one presented below).

Ingredients (for 4 people):

• 400 g of spaghetti ( link to our product )
• 8 salted anchovy fillets ( link to our product )
• 2 cloves of garlic
• 400 g of fresh Piennolo tomatoes preferably (in season) or peeled ( link to our product )
• 1 tbsp capers (link to our product)
• 16-20 olives ( link to our product )
• 50 g grated parmesan (link to our product)
• 6 tbsp olive oil ( link to our product )
• 4 sprigs of flat parsley, salt, pepper

Preparation :

• Place the spaghetti in a large pan of boiling salted water and cook until al dente.
• In a large sauté pan, heat 3-4 tablespoons of olive oil. Finely chop the garlic and add to the pan, let it sweat for a few moments before adding the peeled tomatoes, previously crushed. Taste and adjust the seasoning. Let it simmer over high heat for 6 to 7 minutes, stirring from time to time.
• Drain the pasta then add it to the pan with 2 tablespoons of cooking water and the remaining olive oil. Mix for a few moments over high heat, sprinkle with chopped flat-leaf parsley and serve immediately.
• On the plate, add anchovy fillets, olives, capers and sprinkle with grated parmesan.

Quick to realize and excellent!

Enjoy your meal!