Mediterranean Spaghetti with peppers bran

Procedure

Coarsely chop the capers, the green olives and dried tomatoes, then the onion. Chop the bread (with a knife to get crumbs larger or smaller crumbs with a food chopper). Toast it in a pan with a splash of extra virgin olive oil and a pinch of salt. Crumble the crispy peppers.

Sauté the onion in a pan with extra virgin olive oil, up to soften slightly. Combine the chili (also chopped and with seeds if you like it spicy), the anchovies and tomato paste. Stir until the anchovies have dissolved and amalgamated with sauce, then add the parsley, the capers, olives and dried tomatoes. Skip one minute, Deglaze with white wine. Evaporate the alcohol and season with salt and pepper, Add half the tomatoes crispy and a spoonful of toasted breadcrumbs. Cook for a few minutes and set aside.

Boil the pasta and drain well al dente, putting aside a little cooking water. Skip the spaghetti in a pan with the sauce and a little cooking water, to obtain a perfect mix. Sprinkle the dish with a little cruschi peppers and toasted bread and serve immediately. Bon appétit!

Combination: This recipe has a marked tendency in flavor, that derives from capers, olive, anchovies and dried tomatoes. Try it, At that time, to combine a refreshing beer and light. Of course siciliana. The Beer Trisca, produced by the brewery Tari, of Modica: lovely fresh finish, with notes of citrus and Spice. In the recipe there are coriander, ginger, fresh basil and wheat russello: an ancient Sicilian grain.