Spaghettini Alla Barese (Spaghettini, Bari Style)
- 4 anchovy filets in oil
- 3 tablespoons capers
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 1 pound Spaghettini
- 1/2 pound fresh roma tomatoes, chopped in small cubes.
- fresly ground pepper
- Boil five quarts of water in a large pot. Mince ancholvies anbd capers together. Heat olive oil in large heavy skillet over medium heat. Ad garlic clove and brown lightly. Remove garlic and add anchovy-caper mixture to the flavored oil. Add spaghettini to boiling water. While it is cooking, add tomatoes to skillet and stir gently. Cook for five minutes, stirring regularly. Drain the spaghettini in a colander and add to skillet tossing well. Grind fresh pepper over spaghettini and serve immediately.
anchovy filets, capers, extra virgin olive oil, clove garlic, spaghettini, roma tomatoes, fresly ground pepper
Taken from www.epicurious.com/recipes/member/views/spaghettini-alla-barese-spaghettini-bari-style-1201442 (may not work)