Sicilian Spaghetti with Pine Nuts Anchovies

Serves 4. Preparation 20mins

Ingredients

1 jar Saclą Cherry Tomato & Olives
100g marinated anchovies
25g pine nuts
25g capperoni (caper seeds) optional
300g spaghetti
1 tbsp oregano and freshly chopped parsley
Extra virgin olive oil
Salt & black pepper

Method

In a pan heat the oil and simmer the Saclą sauce for 2 minutes, then add the pine kernels, the capers, the anchovies and the parsley. While simmering, stir to mix all ingredients for an extra couple of minutes and then season. Cook the spaghetti in salted boiling water. When al dente drain and add to the pan mixing with the sauce. To serve, garnish with oregano and drizzle with extra virgin olive oil.