Sicilian full spaghetti

Whole spaghetti are a delicious and healthy food, perfect for both hot summer days and cold season. I do it very often in summer, when the heat does not let me spend much time in the kitchen. Whole spaghetti have entered my kitchen relatively recently. Until recently, pasta from wheat flour was our favorite, until one day when I tried to try whole grains too. Few said good, they have the typical rustic taste of whole flour and they fit nicely with tomato sauces. Today's recipe is simple, pasta recipe is generally the same, but besides the simplicity of cooking, Sicilian wholegrain spaghetti is very healthy and tasty.

Sicilian Full Spaghetti - Ingredients (4 persons)

400 g of whole spaghetti
4 tablespoons olive oil
4 fillets salted in oil
2 teaspoons capers
1 garlic dog
50 g black olives
50 ml whites white wine
300-400 g whole canned tomatoes / tomato juice
1 chilli pepper dry
1 tablespoon freshly chopped parsley
1 teaspoon fresh basil
50-60 grams of parmesan cheese

Sicilian Full Spaghetti - Preparation Mode

Place the olive oil in a non-stick low-frying pan. Add the unclean garlic, but crush the dried hot pepper. Leave them for about 1 minute, then remove them from the pan and throw them away. This way the pancake oil will taste slightly spicy and aromatic.

We place in the aromatic oil the cut olives, the carved leaves and the chunks of chopped anchovies.

Squash them for 2-3 minutes, then add the white wine and let it evaporate completely. Add the chopped tomatoes to small pieces, parsley and basil chopped. Let the sauce boil for about 10 minutes.

Fill a pot with water and put it on medium heat. When the water starts boiling, add 1 teaspoon of salt and pasta. Boil the pasta according to the ingredients on the box.

When the sauce is ready (about 10 minutes), add the boiled pasta and sprinkle (do not throw the whole water in the whole pasta) and mix well on the fire for a few minutes. If the sauce is too dense, add 1/2 of the polonium water from the pasta. When the pasta has absorbed all the sauce, we quench the fire.
Taste full spaghetti with raspberries and, if we want, with a little fresh parsley topped over.