4 personas 
Dificultad: Media
Tiempo:20 min

Ingredientes

– 1 lb de Spaghetti No. 5 Pastaio
– 1 lb Salsa Napolitana Pastaio
– 16 gr Alcaparras en sal
– 40 g
r de Anchoas
– 4 dientes de ajo 
– 50 gr de Aceite de Oliva Extra Virgen
– 1 ramo de perejil
– 8 gr Peperoncino
– 160 gr Aceitunas
– 150 gr Queso Parmesano Pastaio
– 1 cucharada de sal

 

Preparación

1. En una olla grande hervir 5 lt de agua con una cucharada sopera de sal  
2. En un sartén a fuego medio poner el aceite de oliva, agregar los 4 dientes de ajo, seguido por el peperoncino.
3. Lavar las alcaparras y trituralas en pedazos grandesitos y agregar también en el sartén, meter las anchoas y cocinar x 5 minutos revolviendo de vez en cuando hasta que las anchoas se deshagan.
4. Una vez el agua hierva meter el spaghetti y cocinar hasta que esté al dente (7 minutos aprox.)
5. Cuando las anchoas hayan desaparecido añadir la salsa napolitana y a fuego lento dejar que se le vayan impregnando todos los sabores y aromas.
6. Por último cortar las aceitunas y con el cuchillo espicharlas un poquito para que suelten en jugo y enseguida incorporarlas en la salsa.
7. Una vez la pasta esté al dente escurrrila bien y mezclar en el sarten con la salsa.     

8. Y acompañar con queso parmesano!

 

Buon Appetito

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