How to Make ITALIAN SPAGHETTI PIZZAIOLA

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My advice is to make this pasta whenever you are sure you have nothing in the house and instead I am sure you just have a look in the cupboard……

 

 

 

SERVINGS:4

INGREDIENTS:

• 12 oz of spaghetti (350 grams)
• 10 oz of tomato puree (300 grams)
• a pinch of capers
• a pinch of black olives
• a clove of garlic
• oregano to taste
• 6 anchovies in oil
• extra virgin olive oil to taste
• salt to taste

 

 

DIRECTIONS:

In a frying pan put evo oil , a whole clove of garlic and the anchovies, sauté lightly
Add the tomato puree and let it go for a few minutes.

Then also add the capers, olives, oregano and add salt to taste.

Meanwhile, let’s cook the spaghetti al dente in salted water.

Drain and transfer them to the pan , mix well and transfer to plates.

We serve immediately.