Servings: 4 to 6 » Preparation: 10 mins » Cooking: 20 mins » Level: Easy
Ingredients:
1/3 cup (90 ml) extra-virgin olive oil
3 cloves garlic, lightly crushed but whole
8 anchovy fillets preserved in oil, drained
2 tablespoons capers, preserved in salt, rinse, drained, and chopped
1 teaspoon dried oregano
Salt and freshly ground black pepper
1 lb (500 g) spaghetti
1/2 cup (60 g0 freshly grated Pecorino or Parmesan cheese
Procedure:
Bring a large pot of salted water to a boil over high heat
Heat the oil in a large frying pan over medium heat. Add the garlic and saute until brown, about 3 minutes. Remove and discard the garlic
Add the anchovies and saute- crushing with a fork- until dissolved into the oil, about 5 minutes
Add the capers and oregano. Season with salt and pepper. Mix well and then remove from the heat
Meanwhile, cook the pasta in the boiling water until al dente
Drain, reserving 3 tablespoons of the cooking liquid. Add the pasta and the reserved cooking liquid to the frying pan. Toss over high heat for 1 minute
