Spaghetti with rosemary

Ingredients for 4 servings:

• 360 g spaghetti
• salt water
• 60 g capers
• 60 g olives, green or black, pitted
• 1 anchovy pickled in brine or oil
• 1 sprig(s) rosemary or 1/2 tsp dried
• ½ bunch parsley
• 3 tbsp extra virgin olive oil, cold squeezed
• 2 tbsp breadcrumbs
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Briefly rinse the anchovy with water. Cook the spaghetti in plenty of salted water until al dente. Meanwhile, chop the capers and olives slightly. Strip the rosemary needles from the sprigs. Finely chop the anchovy, rosemary, garlic, and parsley. Briefly toast the breadcrumbs in a dry pan and then remove. In the same pan, fry the garlic, anchovy, and rosemary in 3 tablespoons of olive oil. Add the olives and capers and continue cooking until the spaghetti is done. Add a few tablespoons of the cooking water to the sauce. Strain the spaghetti and mix thoroughly with the sauce. Sprinkle with the breadcrumbs and parsley and mix roughly again. Serve with freshly grated Parmesan cheese.