Spaghetti with anchovies
2 servings
15 minutes
Spaghetti with anchovies is the essence of Italian cuisine, where the simplicity of ingredients creates exquisite flavor. This recipe originates from Southern Italy, where anchovies are not just fish but a gastronomic tradition. Their salty, rich taste perfectly complements the delicate texture of pasta, while the addition of capers, olives, and chili pepper brings brightness and spiciness. Red wine vinegar adds a slight tanginess that balances the richness of olive oil. Despite its simplicity, the dish has a depth of flavor that unfolds gradually with each bite. It is perfect for both a cozy home dinner and an elegant dinner party. Serving it with a glass of white wine allows one to fully immerse in the Mediterranean enjoyment.
1
Cut the olives in half. Remove the seeds from the chili, finely chop it with the anchovies. Mix in a bowl with capers, onion, vinegar, pepper, and oil.
- Green olives: 12 pieces
- Chili pepper: 1 piece
- Anchovies: 6 pieces
- Capers: 2 tablespoons
- Red wine vinegar: 1 tablespoon
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
2
Boil the spaghetti, drain it, and mix it with the other ingredients in a bowl.
- Spaghetti: 200 g
3
Sprinkle with crushed basil leaves and serve.
- Green basil: 2 tablespoons
- Salt: to taste
