A delicious and easy-to-prepare first course, ready in a few minutes and with uncertain origins: the “Spaghetti alla San Giovannello” or San Giuvannin or San Giuannidd, widespread and highly appreciated in both Lucania and Puglia.
- 4 cups (400 grams) of spaghetti pasta
- 2 cups of cherry tomatoes
- 2 cloves of garlic
- 1 cup of black olives
- 6 tbsp of extra virgin olive oil
- dried hot chili pepper
- 2 tsp desalted capers
- 6 fillets of anchovies in oil
- salt to taste
The cooking time is really very short, so start boiling water in a pot to cook the pasta, remembering to add little salt as the anchovies will make the dish already quite flavorful.
Then take a frying pan, add the oil and sauté the garlic and chili pepper.
Once the garlic clove is browned, lay the anchovy fillets and then the cherry tomatoes, if you want to follow the traditional recipe to the letter, smash them with your hands.
Let them wilt for about 15 minutes.
To cook everything through, add a ladleful of cooking water.
Then remove the garlic clove, add black olives and capers.
Drain the spaghetti al dente, sauté well in the pan a couple of minutes with the other ingredients to give them flavor and blend well with the sauce, before serving them on the table still steaming hot.
SPAGHETTI SAN GIUANNIDD: A DELICIOUS APULIAN RECIPE