FOOD FROM EUROPE

MONACO - PART FRANCE, PART ITALY, YET INDEPENDENT NATION

Spaghetti a la’ Monegasque

Ingredients:

      

3 tablespoons olive oil, plus more for drizzling

2 cloves garlic, sliced

4 anchovy fillets

      2 ounces pitted and sliced black olives

1 tablespoon salted capers, rinsed and chopped

      1 Pinch crushed red pepper

1  pound spaghetti

      1 handful fresh parsley, leaved picked and chopped

      Kosher salt and freshly ground black pepper, to taste

      1 jar of your preferred tomato sauce

Directions

In a large nonstick pan heat about 3 tablespoons olive oil and sautee together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.

Add the tomato sauce and let cook on a medium-low heat for about 10 to 15 minutes.

In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on  medium, toss around for a couple of minutes, making sure the sauce is evenly distributed on the pasta

Add a sprinkle of finely chopped parsley and drizzle of olive oil .

Serves 8