SERVES: 4
COOKING TIME: 20 minutes
Ingredients
400g Fontana FORMIELLO Spaghetti Gragnano PGI
COPPOLA Extra Virgin Olive Oil
A bunch of capers in salt
6 anchovy fillets, chopped
2 x 400g COPPOLA San Marzano Tomatoes
3 tablespoons D’ARCO Pitted Leccino Olives, sliced lenghtways
Method
• Bring a saucepan of salted water to the boil and cook the pasta according to pack instructions until al dente.
• Meanwhile, add extra virgin olive oil into a medium saucepan over a medium heat. Once the oil gets hot, add the anchovy fillets, the rinsed capers and the Leccino olives and fry for 1 minutes, then add the San Marzano Tomatoes and simmer for 5-7 minutes. When the tomato sauce is ready, season with sea salt to taste.
• Drain the pasta and transfer to the pan with the sauce, gently tossing to coat.
Tips:
• To give the sauce an extra spicy kick add small pieces of chopped chilli pepper.
