INGREDIENTS

  • 400 g spaghetti
  • 10 green olives
  • 10 black olives
  • 3/4 anchovy fillets
  • 4 slices of stale bread
  • Fennel seeds
  • Chilli pepper

PREPARATION

  1. Cut the bread into cubes, put some oil in a pan, and toast along with fennel seeds and chilli pepper for a few minutes.
  2. Boil the salted water and cook the spaghetti al dente.
  3. Heat a pan with olive oil, anchovies, pitted green and black olives and diced bread.
  4. Drain the pasta and place it in the pan for a few minutes.

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