• 400 gr. of spaghettis.
  • 1 garlic clove.
  • 8 tinned anchovy fillets
  • 6 medium ripe tomatoes
  • 2 sprigs of fresh basil
  • 4 spoons of extra virgin olive oil Castelanotti of Koroneiki variety

Scald the tomatoes in boiling water so that you can peel them and then cut them into cubes. Peel and chop the garlic clove and basil leaves. Check that the anchovies have no bones and chop them. Heat the Castelanotti Extra Virgin Olive Oil and fry the garlic without browning. Add the anchovies to the oil until they crumble then continue by adding the tomatoes and chopped basil, mixing everything in the pan and frying it over a low heat for 10-15 minutes. Meanwhile, cook the spaghetti in a pan of boiling water with a little salt and a little Castelanotti Extra Virgin Olive Oil until it is al dente, then drain it. Place it directly into a bowl, add the sauce and serve right away.

9. Recetas Espaguetti
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