Fry in a pan some cloves of garlic with extra virgin olive oil. Add some cherry tomatoes cut in halves and olives stuffed with anchovies and cut into slices. Cook for a couple of minutes and finally add parsley. Season the spaghetti with the sauce.

Maria Famularo (Lampedusa)

www.famularo.it

Translated by Chiara Nunnari from John Milton Institute