Time 20 min. Difficulty Medium
This unique recipe with a Mediterranean flavor was created in collaboration with chef Stefano Fagioli from Trattoria Via Vai.
Thick spaghetti seasoned with a sautéed sardine base, a sun-dried tomato and caper paste, and garnished with red chili paste and a dusting of garlic-flavored breadcrumbs.
INGREDIENTS:
- Thick Gragnano spaghetti
- Breadcrumbs
- Garlic clove
- Red chili paste
- Sun-dried tomato and caper paste
- Salted capers
- Sardine fillets
- Black olives
PREPARATION:
- Sauté a garlic clove with sardine fillets
- Add the sun-dried tomato and caper paste
- After cooking the spaghetti al dente, drain them directly into the sauce
- Sauté for a few minutes
- Plate and garnish with sardine fillets, black olives, and a dusting of breadcrumbs
