Fresh spaghetti with green olives - for 4 persons
500 g grams of fresh spaghetti
100 g of stoned/pitted small green olives
50 g of dried preserved tomatoes
30 g of anchovy filets preserved in oil
10 g of capers
a few leaves of basil
8 centiliters of olive oil
table salt and freshly ground black pepper
1. Make 5 liters of water boiling
2. While water is heating, heat the olive oil in a pan, add the olives, the anchovy filet cut in 2 parts, the dried tomatoes cut in big dice and the capers
3. Let them sweat in the covered pan during 5 minutes
4. When the water is boiling, salt it and pour the spaghetti making them standing up, then stir with a fork and count 2 minutes of cooking after water is boiling again
5. Quickly drain the spaghetti and add the foodstuff prepared in the pan, blend quickly with a wooden spoon, add (very few) table salt and some black pepper
6. Place the spaghetti very hot in a large hollow dish with minced basil leaves and eat it with a good Bandol (rosé wine from the Provence area) this nice beautiful and friendly dish
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