This spicy dish is a recent invention attributed to a certain Sandro Petti who was a co-owner of a famous Ischian restaurant. In the 1950’s he invented this recipe which has become famous worldwide. It’s easy to make & is very tasty.
75ml/2 1/2fl oz Fattoria Terranova Extra Virgin Olive Oil
4 large peeled garlic cloves left whole
660ml/1pt Fattoria Terranova Passata
3 tablespoons of drained capers
90g/3oz Fattoria Terranova Black Olives, rinsed & pitted
Coarse grained salt
450g/1lb Garofalo Spaghetti
20 Sprigs of parsley
8 Delfino Anchovy fillets, drained of oil
½ Finely chopped red onion
Salt & freshly ground black pepper
Place the oil in a medium sized pot over a medium heat, & when the oil is warm, add the garlic & lightly sauté until it’s lightly golden.
Remove the garlic, add the passata, red onion & cook for 10 minutes over a low heat, stirring occasionally. Add the capers & olives and cook for a further 2 minutes.
Meanwhile, place a large pot of cold water over a medium heat, & when it reaches a boil, add the coarse salt to taste, then add the spaghetti & cook until al dente.
To finish the sauce, finely chop the parsley & cut the anchovies into small pieces & add them to the sauce, mixing well. Cook for a further 2 minutes & season with salt & pepper.
Drain the pasta, transferring it to a large bowl. Pour the sauce over it & mix.