Apulian recipe
Spaghetti with anchovies and capers
A quick yet delicious first course that combines ingredients from the land and sea—simple yet beloved and widely used in Puglia. Pecorino is also produced in Apulian dairies, alongside the numerous caper groves on the farms.
Let's go shopping
- Spaghetti
- 1 clove of garlic
- Oil to taste
- Cherry tomatoes
- Anchovies
- Capers
- Pecorino
How to prepare it
In a pan, sauté the garlic in oil, add the anchovies and capers. Once everything is combined, add the cherry tomatoes. Cook the spaghetti separately in plenty of salted water. Once cooked, toss with the sauce and garnish with pecorino cheese. Serve hot and enjoy!