Spaghetti a la Monegasque

A familiar pasta dish, with a Monte Carlo twist.

Ingredients

• 3 cloves of garlic, peeled
• 3 tbsp olive oil
• 3 tomatoes, peeled, seeded, and sliced
• 2 freshened anchovy fillets
• 1 tbsp capers
• ¼ cup stoned olives (black or green)
• 3 sprigs fresh tarragon or basil (or 1 tsp dried)
• 1 lb uncooked spaghetti
• Grated cheese

Procedure

1. Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.
2. Separately, dissolve the anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.
3. Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
4. Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.
5. Grated cheese should be served separately and sprinkled on individual servings.