Mediterranean Pasta
Mediterranean Summer Pasta
Among the first summer courses, you can't miss the Mediterranean pasta. A pasta dish, we chose spaghetti, prepared with fresh tomatoes, olives and capers.
We offer it to you in the recipe created by chef Filippo Cavalli of Osteria dei Mascalzoni.
This is a light first course, easy and quick to make, which we prepared using not only extra virgin olive oil, but also our garlic and chilli seasonings.
A dish that combines all the flavours of Mediterranean cuisine, for a real explosion of taste
Ingredients
Procedure
PREPARATION
Let's start by boiling plenty of salted water to cook our spaghetti. We opted for a Gragnano pasta, famous for its flavor and its cooking resistance.
Meanwhile, in a pan, melt two anchovies with a spoonful of extra virgin olive oil (we chose a medium fruity one), add the bread and toast everything.
In another pan, add the garlic oil, capers, remaining anchovies, pitted olives (which you can divide in half or chop if you prefer) and brown everything. Add the tomatoes cut into quarters and let cook for the cooking time of the spaghetti (about ten minutes).
Drain the spaghetti and move it to the pan with the sauce, add a drop of red and green chili oil and sauté the pasta until it is perfectly combined with the sauce.
Before serving, sprinkle the spaghetti with the flavored bread to give the dish a crunchy note.
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