Spaghetti with olives, anchovies and capers (4 servings)


1 package spaghetti
300g Naturalito crushed tomato
Anchovy fillets
4 fresh mushrooms, sliced
3 Tbsp. dry white wine
4 Tbsp. capers
Fresh parsley, finely-chopped
1 onion
1 clove garlic
Salt, fresh ground pepper

Finely chop the onion and garlic and sauté together with the mushrooms.

Add the anchovy fillets, capers and wine and reduce. Add the Naturalito crushed tomato, salt and pepper and let the mixture come to a boil.

Boil the spaghetti in salted water, strain and add to the sauce. Mix and serve garnished with the finely-chopped fresh parsley and freshly-ground pepper.

Lambros Pliatsikas, Chef