Cookbook: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.