Spicy spaghetti with olives

This is one of the classic Italian dishes. Sliced ​​tomato sauce with anchovies, capers, olives, chili, onions and garlic has a bright, tangy taste and rich aroma.

Source

Kitchen time 40 minutes

Ingredients

• Onion 1 piece
• Olive oil 3 tbsp. spoons
• Salt taste
• Garlic 2 cloves
• Chili flakes ¹⁄₂ tsp
• Canned Anchovy Fillets 5 items
• Chopped tomatoes in their own juice 400 g
• Pitted olives 120 g
• Capers 2 tbsp. spoons
• Spaghetti 300 g
• Parsley ¹⁄₄ beam
• Parmesan taste
  
  

Preparation

1. Chop the onion finely. Heat oil in a skillet over medium heat.

2 ․ Put the onion there, salt. Fry, stirring occasionally, about 10 minutes, until tender.

3 ․ Add minced garlic and chili flakes and cook for 1 more minute.

1. Chop the anchovy fillets finely. Place them in a skillet along with the tomatoes, olives and capers.

2. Stir, bring to a light boil and cook, stirring occasionally, for 15 minutes. Salt.

6 ․ While the sauce is preparing, boil the spaghetti in salted water until al dente.

7 ․ Drain the water from the spaghetti, place in the sauce, add the chopped herbs and stir.

1. Sprinkle the grated Parmesan over the pasta before serving.
   
   

Bon Appetit!