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Colors, flavors and aromas of the Peninsula enclosed in a dish in which peeled tomatoes, Gaeta olives, and capers give the sauce a unique taste. The origins of this recipe, a quarrel between Lazio and Campania, are not clear but given the simplicity of the ingredients and preparation, they probably date back to a moment of randomness.
- 800 g peeled tomatoes
- 320 g spaghetti
- 100 g black olives from Gaeta
- 50 g capers under salt
- 3 cloves of garlic
- 2 red dried chillies
- extra virgin olive oil
- salt to taste
First rinse the capers under the water to remove the salt; to simplify the process you can use a small strainer. Dry the capers and chop them not too finely with a knife. pitted the olives, cut the chilli pepper and peel the garlic.
In a pan pour plenty of oil and fry these ingredients over medium heat for about 5 minutes, stirring occasionally. Add the crushed tomatoes and cook. Taste and adjust salt if necessary.
Although many people use pen-type pasta, tradition has it that spaghetti is to accompany this Italian mix!