Spaghetti a la Monegasque
A familiar pasta dish, with a Monte Carlo twist.
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
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.
3–4 minutes
Grated cheese should be served separately and sprinkled on individual servings.