Baked spaghetti with a sauce of capers and green olives

07 Sep 2016 Main Course - PastaRecipes Antonella Stellino




For 4 people


400 g of noodles;
300 g pitted green olives;
300 g salted capers;
300 g of tomato sauce;
1 onion;
Salt to taste.

In a thinly chop chopping green olives, capers (previously soaked in water to remove the excess salt) and onion.

Place the mixture in a pan with oil and fry over moderate heat. After 5 minutes of cooking add the tomato sauce and finish cooking for about half an hour.

Cook the spaghetti underdone and mix the noodles with sauce.

When you are well imbued in our sauce, place the noodles on the aluminum foil, giving the shape of small nests. Sprinkle with remaining sauce. Close the aluminum foil and bake in the oven for a few minutes.

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