Pasta with anchovies and capers


The dish that I am going to present to you is a at first glance on rather simple, but very tasty, delicious, fragrant, from the excellent result ... and for demanding gourmets. The sauce made from black olives, capers and anchovies, colorful for some ‘tomato is well received by kind of semolina pasta, the helical or tortiglioni here is a first summer, fast, typically Mediterranean flavor.


Ingredients for 4 people:

1 lb. (450g) helical or tortiglioni

Extra virgin olive oil: abundant

2 shallots

1 small to medium onion

2 tablespoons uppers (35g) anchovies in oil drained

3 tablespoons (50g) drained capers in vinegar

5 tablespoons (50g) pitted black olives

3 teaspoons of tomato paste

1 cup of warm water

Chili powder to taste

few leaves of fresh basil

Salt to taste (For cooking pasta)


In a pan, in plenty of olive oil, after being thinly sliced, do sweeten the onion and two shallots, then pour the anchovies and stir with a wooden spoon, then add the capers, olives pitted after cutting to rondelline; reshuffled the whole, continuing to cook over a low heat for a few minutes.

Then pour the tomato paste dissolved in 2/3 of a cup of warm water and cook for about twenty minutes, stirring so that the sauce reaches the right consistency and finally add 1 to 2 pinches of pepper, depending on your taste. After a few minutes, remove from heat and let the sauce (not necessary brine, since the anchovies are already salty flavor and enough damage. Possibly check, sampling)

In salted water boil the pasta, pour in the sauce and, stirring, toss in the pan, and finally decorated with some fresh basil leaves. Serve piping hot coil, pouring over every dish a little olive oil extra virgin olive oil.

Recommended wines: white Regaleali of Sicily, Viognier from Sicily, Grillo, Grecanico, Falanghina.