Ingredients
- 8 anchovie filets
- 3,800 ml water to a (boil)
- 170 gr spaghetti
- 65 gr tiny black nicoise olives
- 60 ml olive oil
- 34 gr capers (drained)
- 18 gr salt
- 14 gr parsley (chopped)
- 2 gr oregano
- 1 gr pepper flakes (dried red)
- 2 packages italian tomatoes (peeled)
- some garlic
thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.
