You might feel like it’s early but why not dream it’s already summer time with a recipe that will take your palate to Costiera Amalfitana on a terrace facing the sea? Nothing is more mediterranean than this spaghetti dish: anchovies, capers, taggiasca olives, onion and a jar of that tomato sauce you preserved last September with the last tomatoes from your garden, precisely to enjoy a moment like this…

INGREDIENTS:
1 lb Spaghetti
1 Garlic clove
1 Onion
1 lb Tomato Sauce
Chilli
1/4 lb Taggiasca Olives
1/4 lb Capers
1/4 lb Anchovies
Salt
EVOO
Parmigiano Reggiano
Bunch of Parsley
DIRECTIONS
Prepare your soffritto in a pan with a splash of EVOO, 1 garlic clove, a sliced onion and a couple chillis. Cook until light brown. Add the anchovies, the capers and the taggiasca olives, then add also the tomato sauce. Simmer for about half an hour. Bring a pot of water to boil, salt and cook the spaghetti al dente. Drain the spaghetti and add them to the sauce. Mix well, add chopped parsley, Parmigiano Reggiano and EVOO to taste.
Buon appetito!

Celebrate Love & Friendship This February at Bellina

Amore Pasta-Making Classes

Join us for our Valentine’s-themed pasta-making classes during the first two weeks of the month! Sip on a glass of bubbly as you craft festive, homemade pasta with the option to use all-natural, food-based dyes.

Galentine’s Pasta-Making Class | February 13th

Don’t miss our one-day-only Galentine’s class on February 13th, where you and your best gals can enjoy bubbles, a misto board, and a vibrant pasta-making experience!

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