You might feel like it's early but why not dream it's already summer time with a recipe that will take your palate to Costiera Amalfitana on a terrace facing the sea? Nothing is more mediterranean than this spaghetti dish: anchovies, capers, taggiasca olives, onion and a jar of that tomato sauce you preserved last September with the last tomatoes from your garden, precisely to enoy a moment like this...

INGREDIENTS:

1 lb Morelli Spaghetti

1 Garlic clove

1 Onion

1 lb Tomato Sauce

Chilli

1/4 lb Taggiasca Olives

1/4 lb Capers

1/4 lb Anchovies

Salt

Olive Oil / EVOO

Parmigiano Reggiano

Bunch of Parsley

DIRECTIONS:

Prepare your soffritto in a pan with a splash of EVOO, 1 garlic clove, a sliced onion and a couple chillies. Cook until light brown. Add the anchovies, the capers and the taggiasca olives, then add also the tomato sauce. Simmer for about half an hour. Bring a pot of water to boil, salt and cook the spaghetti al dente. Drain the spaghetti and add them to the sauce. Mix well, add chopped parsley, Parmigiano Reggiano and EVOO to taste.

Buon Appetito!