1 h 50 min

Step 1

In a bowl add the flour, water, olive oil, and salt.

Step 2

Mix well until all incorporated. Then keep kneading on the working surface until it gets smooth, elastic, and sexy.

Step 3

Cover the dough with a towel and let it rest for 30-60 min. You can coat the dough ball with a little bit of olive oil.

Step 4

Using a rolling pin open the dough to a 1/2 cm thickness. It's totally ok if it dries a little bit.

Step 5

Cut strips 1/2 cm width.

Step 6

Open each piece of them to a long spaghetti.

Step 7

Prepare the sauce while you boil the water for the pasta.

Step 8

Chop the capers and the anchovies. Slice the garlic and the olives.

Step 9

In a pan - fry the garlic in olive oil. Once the garlic turns to golden color add the san marzano tomatoes.

Step 10

Add the capers, olives, and anchovies to the sauce.

Step 11

Cook the pasta for about 2-3 min.

Step 12

Transfer the pasta to the sauce and cook for 1-2 min.

Step 13

Serve immediately with lots of Parmigiano Reggiano.

Step 14

YASSS!