Rio Mare Salmon fillets in Extra Virgin Olive Oil 2 cans
Stefano spaghetti pasta 454g (1pack)
Stefano extra-virgin olive oil 90ml (6tbsp)
Thinly sliced garlic 60ml (4tbsp)
Chopped anchovies 4-5 filets
Pitted olives ⅓ cup
Capers ¼ cup
Chili flakes 2 tsp
Stefano marinara sauce 500ml (2 cup)
Finely chopped flat-leaf parsley 3 tbsp
Salt to taste
Black pepper to taste
Process
1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta according to the instructions on the package. Before draining, reserve about 1/2 cup of the starchy pasta cooking water
2. Meanwhile, heat a large frying pan over medium heat and add olive oil, garlic, anchovies, olives, capers and chili flakes. Cook for 5-6 minutes, stirring occasionally, until the garlic is golden.
3. Add marinara sauce, stir well and bring to a simmer. Cook for another 5-6 minutes, season with salt and pepper to taste.
4. Add cooked pasta to sauce to the pan and toss vigorously with tongs to coat. Add some reserved pasta cooking water, if needed. Turn off heat and add chopped parsley.
5. Serve on a platter topped with large chunks of salmon
