INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti No. 3
300 g black olives
100 g salted capers
Breadcrumbs, to taste
2 garlic cloves
DIRECTIONS
After pitting the olives and desalinating the capers, cut a few slices of stale bread and grind them in a food processor into breadcrumbs. In a sauté pan suitable for the oven, add the extra virgin olive oil, the two garlic cloves and sauté. Once they sizzle, add in the capers and olives. Continue cooking, stirring well and removing the garlic. Boil the Spaghetti in a pot of salted water. Drain them a couple of minutes before the time indicated on the package and finish cooking directly in the pan with the capers and olives, stirring to mix well. Remove from heat, add breadcrumbs and stir. Continue adding breadcrumbs and stirring to mix well. After adding extra virgin olive oil, cook in the oven at 350° F until the pasta is completely golden and serve. Buon appetito!