Preparation

sauté the whole garlic in oil and remove. put the chopped tomatoes and pepper. add the alici fillets, stirring for 5 minutes. add the olives, the capers and the basil. rectify the salt (the alici is already very salty). simmer for 15 minutes, adding water if necessary. cook the spaghetti in boiling salted water al dente. drain and serve with the hot sauce, sprinkled with grated provolone.
yield: 4 people

Ingredients

  • 1 packet of thin spaghetti
  • 3 ripe peeled and seedless tomatoes
  • 1 chopped red pepper
  • 1 clove of garlic
  • 1 tablespoon of capers
  • 4 pickled anchovy fillets (alici)
  • 5 pitted black olives
  • 4 tablespoons of olive oil
  • 5 tablespoons of provolone cheese
  • fresh basil and salt to taste