Spaghetti a la Monegasque
Spaghetti a la Monegasque is a tomato pasta with a salty, briny backbone from the Riviera. Anchovies melt into olive oil and disappear into the sauce, while capers and olives add sharp, savory notes against the soft tomatoes. Tarragon or basil keeps it fresh, and whole garlic cloves flavor the oil without overpowering it. The method is short and uses a few pantry staples, which makes it a practical weeknight dinner.
Instructions
Put the three whole peeled garlic cloves in a pan with 2 tbsp of the olive oil and let them simmer gently. Add the sliced tomatoes and cook them down.
In a small saucepan, warm the remaining tablespoon of olive oil and stir in the anchovy fillets until they dissolve into it. Add the capers, olives and tarragon or basil and mix well.
Combine the anchovy and olive mixture with the cooked tomatoes.
Cook the spaghetti in a large pot of salted water until done, then drain it and return it to the pot.
Add the tomato and olive mixture to the pasta and toss to coat the strands. Let it simmer for 3 to 4 minutes, then serve right away.
Put the grated cheese on the table in a separate dish so each person can sprinkle it over their own plate.
Make it personal.
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