Spaghetti with Anchovies, Olives, and Capers (Spaghetti e Acciughe)
A quick and simple dish, with a crunchy note and a savory one. The great innovation of this dish is the mint and the orange peel.
Ingredients
- 14 oz. Garofalo Spaghetti
- 1 <sup>1</sup>⁄<sub>2</sub> oz. Extra Virgin Olive Oil
- 1 <sup>1</sup>⁄<sub>2</sub> oz. Breadcrumbs (large)
- 12 Italian Olives
- 4 Anchovies in oil
- 1 Garlic Clove
- 4 <sup>1</sup>⁄<sub>2</sub> oz. Tomato Sauce
- 2 tbsp. White Wine Vinegar
- 1 small sprigs Rosemary
- 8-10 Mint leaves
- Orange Zest to taste
- Salt
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