Spaghetti alla pugliese

Name: Spaghetti alla pugliese (Spaghetti with tomatoes, anchovies and olives)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 or 3 fresh basil leaves, torn into pieces; salt; 3 tbsp extra virgin olive oil; 6 anchovy fillets, drained and chopped, or 3 salted anchovies, cleaned, rinsed and chopped; 500 g/1 lb 2 oz fresh tomatoes, peeled and seeded, or canned plum tomatoes; 2 garlic cloves, finely chopped; 3 tbsp olio santo; 12 green olives, pitted; 1 tbsp capers, rinsed; 350 g/12 oz spaghetti; 1 tbsp chopped flat-leaf parsley

Spaghetti with tomatoes, anchovies and olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is one of many sauces that contain typical southern Italian ingredients – tomatoes, olives and anchovies – and I am sure it is one of the very best. It is the sauce I had in Puglia during one of my many trips to that blessed land of delicious food. Get an olive oil from Puglia, which has a particular and delicious almondy flavour.

This dish is also good cold, in which case you can add a little more olio santo – cold food needs stronger flavouring.