INGREDIENTs for 4 people

• Delicius anchovy fillets in olive oil, 8;
• Spaghetti, 400g;
• Garlic cloves, 2;
• Small onion, 1;
• Fine tomato sauce, 400g;
• Pitted Taggiasche olives, 80g;
• Pickled capers, 2 spoons;
• Oregano, 2 sprigs;
• Extra virgin olive oil;
• Salt;
• Chili Pepper.

PREPARATION

• Finely chop the onion, then peel and thinly slice ​​the garlic too.
• Sauté both the onion and garlic in a high-edged casserole with 4 tablespoons of olive oil, cook until the onion becomes soft and looses colour.
• Add the chopped anchovies to the mix and stir with a wooden spoon. Then add the tomato sauce and a little boiling water.
• Cook the sauce for 15 minutes, semi-covered with the pan’s top. Add the olives and capers, then reduce the sauce by cooking it a little more with no lid. Add a sprinkle of oregano (crushed at the moment) and a little chilli, adjust with salt. 
• Add the sauce to the spaghetti (cooked “al dente”) and serve with a final touch of olive oil.