Viva il Buono presents the chef's recipes: Spaghetti with Sicilian scents

Difficulty level: low

(Recipe proposed by chef Giacomo Cesaro of the 'O Munaciello pizza restaurant 6425 Biscayne Boulevard Miami FL 33138)

Ingredients for two people:

Spaghetti 200 g

Pomodorino without peel (O’ Sole e Napule, one 420 g can)

Buffalo Stracciatella 20 g

Anchovies 40 g

Black olives 60 g

Capers 30 g

Three cloves of garlic

Salt, pepper, “Stilla” extra virgin olive oil and basil as required.

Bring the oil to temperature in a pan.

Pour the anchovies, black olives, capers and three cloves of garlic into the pan, let them fry until the three cloves of garlic are golden brown.

Remove the three cloves of garlic when they turn golden and add the peeled tomatoes' O Sole e Napule.

Meanwhile, bring two liters of water to a boil in a high pot. When the water starts to boil, pour in enough salt, pour the 200 g of spaghetti and leave them in the pot over medium heat for about 10 minutes.

Drain the spaghetti and put them in the pan with the sauce for about 2 minutes.