Spaghetti with Anchovy Sauce (Umbria)

Ingredients

Spaghetti - 1 1/2 pounds

Salt

Olive oil - 1 cup

Garlic, crushed - 2 cloves

Anchovy Fillets, chopped - 3-4 large

Mint, finely chopped - 4 leaves

Parsley, finely chopped - 3 sprigs

Capers - 4 tsps

Black olives, pitted and chopped - 12

Bring a large pan of salted water to a boil and throw in the spaghetti. Cover, bring the water back to a boil and give the noodles a good stir with a large fork. Cook briskly until tender but firm.

Meanwhile, heat the oil in a pan. Add the garlic cloves, saute until brown and discard them. Then add the anchovies and cook gently, stirring until they are completely dissolved to a paste. Take the pan from the heat and stir in the mint and parsley.

Drain the spaghetti, pour into a heated dish and add the anchovy flavored oil, the capers and the olives. Mix well and serve, in this case without cheese.

The quantity of olive oil ay be increased for those who are particularly fond of it.

Serves 6