Cookbook:Spaghetti a la Monegasque

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Cookbook | Ingredients | Recipes

A familiar pasta dish, with a Monte Carlo twist.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Simmer the 3 peeled, whole cloves of garlic in 2 tablespoons olive oil. Add the tomato slices and cook.
  2. Separately, dissolve 2-3 unsalted anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.
  3. Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
  4. Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3-4 minutes, then serve immediately.
  5. Grated cheese should be served separately and sprinkled on individual servings.