• 400 grams of cherry tomatoes or mashed tomatoes
  • 1 quintal of garlic
  • 4 Anchovy files
  • 5 cl + 1 drop of olive oil
  • 1 c. Tablespoon capers in olive oil
  • 100 g taggiasche olive (Italian variety,
  • Pure salt
  • 400 g n ° 7 spaghetti
  • Salt pepper
  • 4 Pisces branches


  1. Soup: Cut tomatoes in half lengthwise. Heat a small piece of garlic in a saucepan over medium heat with the anchovies and olive oil. Once the strawberries are melted, add the tomatoes, cook on low heat for 5 to 7 minutes. Caps, add olives. Salt, pepper. Let it cook, the soup should remain soft.
  2. Boil a large pot of water with a fine handful of dry salt. Cooking spaghetti al dent. Drain, add to pan, add some olive oil. Inspect the spices, sprinkle with chopped parsley, and taste immediately.