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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Spaghetti a la Monegasque

Suits: Pescatarian. Allergens named in the ingredients: Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 cloves of garlic, peeled
  • 3 tbsp olive oil
  • 3 tomatoes, peeled, seeded, and sliced
  • 2 freshened anchovy fillets
  • 1 tbsp capers
  • ¼ cup stoned olives (black or green)
  • 3 sprigs fresh tarragon or basil (or 1 tsp dried)
  • 1 lb uncooked spaghetti
  • Grated cheese

Method

  1. Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.
  2. Separately, dissolve the anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.
  3. Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
  4. Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.
  5. Grated cheese should be served separately and sprinkled on individual servings.