Ingredienti per 4 persons 600 g linguine
3 garlic cloves
2 dl oil
500 g tinned peeled tomatoes
lots of parley
50 g salted capers
100 g black olives
oregano as desired
1 tiny piece chili pepper
100 g salted anchovies
salt
Preparazione Brown the whole garlic cloves in the oil; when they are well coloured take them out, add the tomatoes and part of the finely chopped parsley.
Wash the capers, pit the olives and add them to the salt, flavouring it with a pinch of oregano and the chili pepper.
Cook the sauce over a high heat for about ten minutes or until it is concentrated.
Remove the salt and bones from the anchovies and cut them in pieces, add them to the sauce which is now ready along with the rest of the parsley. Add salt to taste.
Bring a large pan of salted water to the boil, cook the linguine and drain them when "al dente" (tender but firm to the bite).
Season the pasta with half of the sauce; stir well, arrange in a serving dish and pour the rest of the hot sauce on top.
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