Spaghetti with anchovy sauce

When the ingredients in a recipe combine the need to eat healthily with the pleasure of unusual and distinctive flavours, cookery can be a triumph of ingenuity, creativity and sensitivity, making it the most refined of the human arts and bringing joy to the dining table. Today’s recipe, which has its roots in Sicily, is one of the most delicious and enjoyable, especially for those who love the combination of anchovies and capers typical of this island’s cuisine: when mixed with a good plate of pasta the end result is spaghetti with anchovy sauce. From a nutritional standpoint, this dish is marked by a sublime lightness and a healthy supply of important elements, such as omega 3, carbohydrates and vitamins, perfect for both children and adults alike.

Chop up the capers and parsley together. Fillet the anchovies, removing the head and bones. Fry the garlic and the chopped parsley and capers in a pan with some oil. Fry the tomatoes, cut into wedges, in the same frying pan and season with a little salt - cook until they create a little sauce. After 5 minutes of cooking the pasta, transfer it to the frying pan and finish cooking with the tomato sauce by adding water so it doesn’t stick. Once the pasta is cooked, add the anchovies to the pan, turn off the heat and leave to warm through in the pan for half a minute. Serve the spaghetti with two raw anchovy fillets as a garnish.