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INGREDIENTS:
- Large spaghetti from Gragnano
- Grated bread
- Garlic clove
- Mince of Red Chili Peppers - ml 156
- Mince of Dehydrated Tomatoes and Capers - 156 ml
- Capers in Salt - 106 ml
- Capers in Salt Lilliput Calibre - 1062 ml
- Capers in Salt Mezzanella Calibre - 1062 ml
- Capers in Vinegar - 106 ml
- Capers in Vinegar - 1700 ml
- Capers in Vinegar - 212 ml
- Medium Capers in Vinegar - 1700 ml
- Sardine Fillets - 314 ml
- Black Olives - 314 ml
PREPARATION:
- Fry a clove of garlic with the sardine fillets
- Add the chopped dried tomatoes and capers
- After cooking the spaghetti al dente drain them directly into the sauce
- Allow to reduce for a few minutes
- Serve and garnish with sardine fillets, black olives and a sprinkling of breadcrumbs
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