Taggiasche Pitted Olives 2
415 Min
Ingredients
320g Spaghettone di Gragnano
4 fillets Cantabrian anchovies (Ristoris)
200g red peeled datterino tomatoes (Ristoris)
4 tbsp Pitted Taggiasca olives
Grated Pecorino Romano cheese to taste
Toasted breadcrumbs to taste
E.V.O. oil to taste (Ristoris)
Salt to taste
Directions
Pepper to taste
1. Cook the spaghetti al dente in plenty of salted water
2. In the meantime, put the anchovies in a pan with a drizzle of extra virgin olive oil
and let them melt gently
3. At this point, add the Taggiasca olives and peeled tomatoes and cook them
4. Once the pasta is drained, we sauté it in a pan with the sauce
5. Serve in four plates and complete with a sprinkling of pecorino romano cheese
and a handful of toasted breadcrumbs
