Spaghetti a la Monegasque
A familiar pasta dish, with a Monte Carlo twist.
Ingredients
- 3 cloves of garlic, peeled
- 3 tbsp olive oil
- 3 tomatoes, peeled, seeded, and sliced
- 2 freshened anchovy fillets
- 1 tbsp capers
- ¼ cup stoned olives (black or green)
- 3 sprigs fresh tarragon or basil (or 1 tsp dried)
- 1 lb uncooked spaghetti
- Grated cheese
Instructions
- Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.
- Separately, dissolve the anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.
- Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
- Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.
- Grated cheese should be served separately and sprinkled on individual servings.