Ingredients:
- 300 g spaghetti
- 300 g fried tomato sauce
- 20 g anchovies (4 anchovies)
- 100 g black olives
- 1 chilli
- 2 garlic cloves
- 1 tablespoon Fragata capers
- Parmesan cheese
- Parsley
Preparation:
- In a wide-based frying pan, fry the garlic and chilli.
- Add the anchovies and sauté until they completely dissolve.
- Add the fried tomato sauce and let it cook for 5 minutes. Add salt if necessary.
- Stir in the Fragata black olives, cut into quarters, and the capers, and let it simmer for another 10 minutes.
- Cook the spaghetti in a pot of salted boiling water and, once drained, toss in the pan with the sauce and chopped parsley.
- Serve and sprinkle Parmesan cheese on top.