Ingredients 4 Number of Servings
320 g Spaghetti Barilla No. 5
7 g Rock salt
200 g Cherry tomato puree
10 ml Extra Virgin Olive oil
2 g Salt
5 g Fried capers
5 g Black Taggiasca olives (cut into pieces)
8 g Fresh horseradish
Spaghetti:Bring a large sauce pan of plenty of water to the boil. Once boiling, add rock salt.
Drop the pasta into the boiling salted water, stir, and cook as per instructions on the box. Drain al dente.
Sauce:In a large sauce pan, heat the oil and add the chilli, pour the tomato puree in and reduce. Season as required.
Combine the drained pasta with the tomato sauce and stir until well combined, the Spaghetti should be evenly coated with the tomato puree.
For the garnishing:Plate up the pasta, add the olives, capers and grate the horseradish on top.
Finally, sprinkle with fried Spaghetti pieces.