Anchovy ramekins are a tasty and flavorful first course, typical of Sicilian tradition. The pasta is dressed with a sauce made from fresh anchovies, anchovies in oil, capers, black olives, garlic, parsley, olive oil, pepper and salt. The result is a dish with an intense and rich flavor, perfect for lovers of seafood flavors.
Pit the olives and set aside 1 tablespoon
Place them in a food processor with the anchovies in oil, 1 garlic clove, the capers, parsley and 1/2 cup of oil and blend everything
Boil the spaghetti, drain them al dente and toss them in a large bowl with the olive sauce
Divide into 4 small baking dishes and top with cleaned, butterflied fresh anchovies
Season with salt and pepper, drizzle with oil and garnish with the reserved whole olives
Bake in the oven at 200°C for 10-15 minutes
Pan
Knife
Store in the refrigerator for up to 2 days
Typical dish of Sicilian cuisine
Italy, Sicilia
| Energy (kcal) | 208.49 |
| Carbohydrates (g) | 23.98 |
| of which Sugars (g) | 1.44 |
| Fat (g) | 6.32 |
| of which Saturates (g) | 1.35 |
| Protein (g) | 14.98 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.14 |
