Updated: Dec 24, 2020
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
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.