How to cook spaghetti alla Mediterranea, tomato-based recipe with anchovies and black olives to combine to prepare the pasta dressing.
Ingredients for 4 portions
- 1 bunch of parsley
- 1 yellow pepper
- 2 anchovy fillets
- 20 pitted black olives
- 4 tablespoons of extra virgin olive oil
- 300 gr. of spaghetti
- 6 ripe tomatoes
- 1 celery stick
- 1 clove of garlic
- salt and pepper
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Preparation of Mediterranean spaghetti
Start by washing the tomatoes, scald them for 1 minute in boiling water, drain and clean them from the surface skin, the internal seeds and all the liquid present, then cut them into small pieces to place in a bowl.
Boil the pepper in boiling water for 10 minutes, drain it, divide it in half, depriving it of the seeds and internal filaments, then cut it into small pieces to combine with the tomatoes already put in the bowl.
Clean the celery stalk from the filaments, wash and dry it, cutting it into thin slices to combine with the tomatoes and peppers in the bowl.
At this point add the anchovy fillets already finely chopped together with garlic, parsley and olives, then season with a pinch of salt and pepper, add the extra virgin olive oil and mix carefully.
Put a saucepan on the fire with plenty of water to boil and salt with a spoonful of coarse cooking salt, when it boils throw the pasta, observing the cooking time required, then drain still al dente and pour it into a salad bowl, add the mixture first prepared with vegetables and anchovies, mixing carefully and letting the Mediterranean pasta salad rest about 10 minutes before serving.
