Ingredients
- 600 g peeled tomatoes
- 500 g spaghetti
- 50 g pitted black olives
- 15 g desalted capers
- 7 anchovy fillets in oil
- 12 fresh anchovy fillets
- a clove of garlic
- a lemon
- an orange
- wild fennel
- fresh chilli
- parsley
- fresh oregano
- extra virgin olive oil
- salt
For the Sicilian spaghetti recipe, place the fresh anchovy fillets in an oven-proof dish, cover them with lemon and orange juice and peel, a generous mixture of wild fennel and oil. Seal the pan with the film and leave to marinate for 15-20 minutes.
Chop the olives with the anchovy fillets in oil, the capers, the clove of garlic and a small pepper. Brown everything in a pan veiled with oil for a few minutes then add the chopped peeled tomatoes, reduce the heat to low and cook the sauce for 20 minutes.
Cook the spaghetti al dente in plenty of boiling salted water, drain in the pan with the sauce and sauté briefly. Arrange on plates and complete with marinated anchovy fillets, oregano and parsley. Decorate to taste with other tufts of fennel.
Recipe by Dacia Maraini taken from the book "Mangiarsi le parole" edit. Skira.
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