Spaghetti alla rivierasca

A quick and easy summer recipe is for spaghetti alla rivierasca with tomatoes and anchovies.

Spaghetti alla rivierasca is a very simple summer first course to make. This is a perfect recipe for long hot days, as it only takes a short time to prepare. The starting point is a sauce which, in addition to being made with oil, is also made up of butter; in this way, we can obtain a very creamy base . The rest of the dressing is made up of cherry tomatoes and anchovies which, combined with capers, give a tasty and bold flavor to the entire dish. With little else, you will have a creamy first course, full of flavor and mouth-watering!

Preparing the recipe for spaghetti alla rivierasca

1. To begin, wash and dry the cherry tomatoes.
2. Cut them in half, then remove the seeds from inside; later , cut them into cubes .
3. Then, take a pan with a non-stick bottom and pour a drizzle of oil.
4. Add a clove of garlic and a handful of parsley, both chopped.
5. Begin to brown over a moderate heat ; immediately add the capers and anchovies.
6. Then, let it cook for a few minutes.
7. Next, add the butter cut into cubes and the cherry tomatoes.
8. Stir to combine everything, then season with salt.
9. Cook over low heat for 10-15 minutes.
10. Fill a pan with water, salt it and place it on the heat.
11. When it comes to the boil, immerse the spaghetti and leave to cook for the expected time.
12. Keep a ladle of cooking water aside and drain the pasta.
13. Transfer it to the pan in which the sauce is cooking; add the ladle of water.
14. Leave to stir for 2-3 minutes.
15. Finally, turn off the heat and season with salt and pepper. So, you can serve.

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