Western Europe / Main
Spaghetti a la Monegasque
A familiar pasta dish, with a Monte Carlo twist.
Ingredients
- garlic, peeled3 clove
- olive oil3 tbsp
- tomato, peeled, seeded and sliced3
- anchovy fillet, freshened (desalted)2
- capers1 tbsp
- olive, stoned; black or green1/4 cup
- tarragon leaves, fresh tarragon or basil; or 1 tsp dried3 sprig
- spaghetti, uncooked1 lb
- cheese, grated
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.
Separately, dissolve the anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.
Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.
Grated cheese should be served separately and sprinkled on individual servings.
Region evidence: recipe text — “Spaghetti a la Monegasque”
