30 min 
Easy 
Ingredients (4 people)
- Anchovies in oil 1,76 oz
- Basil to taste
- Capers 12
- Ditaloni pasta 8,46 oz
- EVO oil to taste
- Garlic 1 clove
- Oregano to taste
- Salt to taste
- Taggiasche olives 1,41 oz
Preparation
- Rapidly and evenly sauté an anchovy in a hot pan with a drizzle of evo oil and garlic.
- Then add Strained Tomatoes and simmer to develop flavour.
- Add the "ditaloni" pasta to salted water and boil until ready.
- Finish the sauce by adding a ladle of cooking water and a drizzle of olive oil to the tomato.
- To serve, add a ladle of sauce to plate then top with pasta, previously sautéed with a drizzle of evo oil to add a touch of flavour, followed by all the fresh ingredients, uncooked.
