Ingredients for 4:
- 320 gr Whole Wheat Spaghetti (or Stroncatura Pasta)
- 300 gr Pachino tomatoes or tomato sauce
- 20 gr Anchovies in olive oil
- 30 gr Black Olives Primitiae Italiae
- Capers in salt Primitiae Italiae
- 1 Fiammetta Pepper Primitiae Italiae
- 60 gr Bread crumbs (60gr)
- 1 Garlic clove
- Extra virgin olive oil
If you use Pachino tomatoes, lightly blanch them before plunging them in ice water to arrest the cooking in order to peel them. Cut them in quarters and remove the seeds.
In a large sauté pan brown in a tablespoon of extra virgin olive oil, at low heat, the anchovies together with the garlic clove and the sliced Fiammetta Pepper Primitiae Italia.
Add to the dip the Capers in salt Primitiae Italiae previously desalted (soak the capers for 10-20 minutes, making sure you change water at least 2 times, and rinse them) and the Black olives Primitia Italiae roughly chopped and continue to brown for 1 minute.
Eventually add the tomatoes prepared earlier (or the tomato sauce) and cook at medium heat for about 10 minutes. Once the sauce is cooked, remove the garlic clove.
In a non stick pan toast with a drip of extra virgin olive oil the bread crumbs until golden.
Cook the whole wheat spaghetti (or Stroncatura pasta) in boiling water and drain them al dente (a couple of minutes before the cooking time on the label).
Stir-fry the spaghetti in the pan with the sauce until it is cooked.
Serve the spaghetti sprinkled with the toasted bread crumbs.