Ingredients
For the pasta
500 gr bread flour
260 ml lukewarm water
50 ml extra virgin olive oil
3 gr salt
For the sauce (one portion)
2 tbsp capers
4 cloves garlic
4 - 6 anchovies
1 can of San Marzano tomatoes
12 - 15 black olives
Chili flakes
Olive oil
Black pepper
Parsley
Tools
Bowl
Rolling Pin
Knife
Cutting Board
Pan
Towel
Bench scraper
Directions
Step 1
In a bowl add the flour, water, olive oil, and salt.
500 gr bread flour
260 ml lukewarm water
50 ml extra virgin olive oil
3 gr salt
Step 2
Mix well until all incorporated. Then keep kneading on the working surface until it gets smooth, elastic, and sexy.
Step 3
Cover the dough with a towel and let it rest for 30-60 min. You can coat the dough ball with a little bit of olive oil.
Step 4
Using a rolling pin open the dough to a 1/2 cm thickness. It's totally ok if it dries a little bit.
Step 5
Cut strips 1/2 cm width.
Step 6
Open each piece of them to a long spaghetti.
Step 7
Prepare the sauce while you boil the water for the pasta.
Step 8
Chop the capers and the anchovies. Slice the garlic and the olives.
5 anchovies
2 tbsp capers
12 - 15 black olives
Step 9
In a pan - fry the garlic in olive oil. Once the garlic turns to golden color add the san marzano tomatoes.
Olive oil
1 can of San Marzano tomatoes
Step 10
Add the capers, olives, and anchovies to the sauce.
capers
12 - 15 black olives
4 - 6 anchovies
Step 11
Cook the pasta for about 2-3 min.
Step 12
Transfer the pasta to the sauce and cook for 1-2 min.
Step 13
Serve immediately with lots of Parmigiano Reggiano.
Step 14
YASSS!
