INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Linguine n° 13
800 g peeled, tinned tomatoes
5 canned anchovies
90 g pitted taggiasche olives
2 cloves garlic
60 g salted capers, desalinated
Fresh basil leaves
Chili pepper
Parsley
DIRECTIONS
After desalinating the capers, finely chop a few sprigs of parsley.
In a sauté pan with olive oil, over a gentle flame, cook the anchovies and garlic. Add a few parsley stems, and cook until anchovies dissolve. Add finely sliced chili pepper, then throw in the tomatoes, mashing them. Once half cooked, remove the parsley stems and throw in the chopped capers and pitted olives.
Meanwhile, in abundant boiling salted water, cook the Linguine. Drain them 2 minutes prior to the recommended cooking time, and transferring them directly into the pan with the sauce. (Reserve cooking water).
Mix and toss, adding, as needed, small quantities of cooking water to finish cooking the pasta. Remove from the flame and add chopped parsley. Mix. Plate, adding a final sprinkling of chopped parsley.
Buon appetito!