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Spaghetti a la Monegasque

Spaghetti a la Monegasque — a pasta recipe, 9 ingredients.

Pasta

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 cloves of garlic, peeled
  • 3 tbsp olive oil
  • 3 tomatoes, peeled, seeded, and sliced
  • 2 freshened anchovy fillets
  • 1 tbsp capers
  • ¼ cup stoned olives (black or green)
  • 3 sprigs fresh tarragon or basil (or 1 tsp dried)
  • 1 lb uncooked spaghetti
  • Grated cheese
Make it lactose-friendly
  • Grated cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Simmer the 3 peeled, whole cloves of garlic in 30 ml olive oil. Add the tomato slices and cook.
  2. 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.
  3. Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
  4. Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.
  5. Grated cheese should be served separately and sprinkled on individual servings.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0