Spaghetti Pizzaiola

Ingredients for 4 people
Preparation time: 40 minutes

INGREDIENTs for 4 people

  • Delicius anchovy fillets in olive oil, 8;
  • Spaghetti, 400g;
  • Garlic cloves, 2;
  • Small onion, 1;
  • Fine tomato sauce, 400g;
  • Pitted Taggiasche olives, 80g;
  • Pickled capers, 2 spoons;
  • Oregano, 2 sprigs;
  • Extra virgin olive oil;
  • Salt;
  • Chili Pepper.


  • Finely chop the onion, then peel and thinly slice ​​the garlic too.
  • Sauté both the onion and garlic in a high-edged casserole with 4 tablespoons of olive oil, cook until the onion becomes soft and looses colour.
  • Add the chopped anchovies to the mix and stir with a wooden spoon. Then add the tomato sauce and a little boiling water.
  • Cook the sauce for 15 minutes, semi-covered with the pan’s top. Add the olives and capers, then reduce the sauce by cooking it a little more with no lid. Add a sprinkle of oregano (crushed at the moment) and a little chilli, adjust with salt. 
  • Add the sauce to the spaghetti (cooked “al dente”) and serve with a final touch of olive oil.