Spaghetti with Capuliato and anchovy (pasta recipe)
Spaghetti with Capuliato and anchovy
- 400 g of spaghetti,
- 2 tablespoons of “Capuliato” Agriblea organic sun dried chopped tomatoes,
- 3 anchovy fillets, 2 cloves of garlic,
- 1 teaspoon of chopped parsley,
- red hot chili
- pepper (as you like),
- olive oil.
Fry the garlic and the anchovies in a pan with 3 spoons of oil on low heat, a few minutes later add the Capuliato (chopped sun dried tomatoes by Agriblea) and simmer for another 5 minutes, adding a little water from the pot of the pasta, no need to add extra salt.
Gradually cook the pasta in lightly salted water.
Drain the spaghetti and stir in the mixture of “Capuliato” and parsley in the same pan for a few seconds before serving…