Spaghetti “alla pantesca” with Sustainable 100% Italian Extra Virgin Olive Oil

INSTRUCTIONS

Put the water on to boil and add the salt.

In the meantime, prepare a whole crushed glove of garlic and the fresh red spring onion, cut lengthways into strips.

Pour the extra virgin olive oil into a frying-pan and allow it to heat up, then add the clove of garlic (which will be removed before the dish is served) and the fresh red spring onion; fry until golden over a medium heat.

Add the anchovy fillets and cook until they disintegrate; they will give the dish a strong flavor. Then add the cherry tomatoes, cut into quarters; cook until soft, also over medium heat.  Next come the black olives, cut into halves and finally the capers.

Leave over a low heat for another 10 minutes to mingle the flavors and then switch off the heat so that the sauce thickens and the flavors blend even more.

Now pour the pasta into the water, cook until “al dente” (just slightly firm in the middle). When cooked, drain it and add it to the frying-pan with a little of its cooking water.

Pour a spoonful of extra virgin olive oil and the breadcrumbs (which should be coarse) and heat strongly to make toasted bread flakes.

Mix the pasta with the sauce in the frying-pan and add the toasted breadcrumbs, setting a small amount aside.

It is now time to serve; try to arrange some of the sauce with the ingredients on top of the spaghetti nest and sprinkle with the rest of the toasted breadcrumbs.

Finish with a fresh basil leaf.

The flavor will transport you to the South.