OUR RECIPES

 

Spaghetti with Aragona Sauce

 

INGREDIENTS

Serves 4 / 20 minutes
320 g spaghetti
2 cloves of garlic
8 anchovies
150 g Ricotta cheese
Salt and pepper to taste
Extra virgin olive oil
13 capers
Aragona sauce as needed

METHOD

Melt 4 anchovies in hot oil, then lightly fry the garlic for about 2 minutes.

Cook the pasta in plenty and only slightly salted water until al dente, then strain.

Continue cooking in the pan, adding oil, capers, pepper and the Aragona sauce.

Serve the pasta in a nest shape and add a nice quenelle of ricotta cheese.

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