A classic that saves your lunches and dinners!
- 500 g Armando guitar
- 6 tablespoons of Leccino olives
- 8 tablespoons of capers
- 6 anchovies
- chili
- tomato pulp (or puree)
- 2 cloves of garlic
- pepper to taste
- olive oil
Prepare the soffritto with the oil, garlic and anchovy, melt slowly and then add the capers, olives and tomato.
Season with salt, pepper and chili pepper and cook until reduced.
Drain the pasta and return it to the pan with the sauce until al dente. Turn off the heat and stir in the oil and a little of the cooking water.
Serve hot.
