Spaghettoni with San Marzano Tomatoes, Olives, Capers and Chilli Oil Recipe

INGREDIENTS

500g Filotea Spaghettoni
400g ItalianaVera San Marzano Tomatoes DOP
100g Bio Orto Pitted Olives  
25g Capers*
5 Anchovies (optional)
2 Cloves of fresh garlic
Frantoio Muraglia Chilli Flavoured Olive Oil
Extra Virgin Olive Oil  
Salt

METHOD

Desalt the capers before use. Place in water at room temperature, the water must be twice the amount of the capers. Change 3/4 times and taste before use.

Heat some extra virgin olive oil in a large frying pan then add garlic, capers, olives and anchovies. Cook for 10 minutes on a low-medium heat.  

Throw in the San Marzano tomatoes, cover and simmer for about 15min. Squash the tomatoes with a fork to spread the juices.  

Meanwhile, bring a large pan of salted water to a boil. Cook the spaghettoni al dente. Save a glass of water, then drain the pasta &  throw in the pan. Toss the pasta over a medium-high heat, until it has absorbed the liquid.

Serve by adding few drops of chilli flavoured olive oil. Caution: it's hot!