Spaghetti alla "Ligure"

Updated: Dec 24, 2020

Difficulty: Low

Preparation: 15 Minutes

Cooking: 20 Minutes

Portion: 4 Persons


50 gr Fresh anchovies

2 Garlic cloves, crushed

300 gr of cherry tomatoes

500 gr Spaghetti

200 gr Taggiasche olives, roughly chopped

50 gr of Pineuts

Half glass of white wine

Salt q.s.

Pepper q.s.

Extra virgin olive oil q.s.


Wash and clean the anchovies and put those aside.

Heat the oil, then add the garlic and cook for 1 minute.

Add the anchovies, cherry tomatoes, pine nuts and olives - cook, stirring and season well and simmer for 10-15 minute.

Meanwhile, cook the spaghetti with boiling salted water according to the instructions on the packet.

Add the white wine and stir till when the wine is evaporated and mix in.

Drain the pasta thoroughly, reserving half glass of the cooking water. Return the spaghetti to the pan, and stir the pasta, pouring in a little of the reserved cooking water to thin the sauce, if necessary.

Toss the pasta well and serve immediately.

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