Mediterranean-style vermicelli

Remove the salt from the capers. Grind the capers. Wash the anchovies, bone them and chop them up into small pieces. After softening the raisins, squeeze and drain them.

Heat the Extra Virgin Olive Oil in a large frying pan and brown the garlic. Add the Anchovies and crush them thoroughly using a wooden spoon. Add the capers, Olives, raisins and pine nuts. Salt, and allow the flavors to blend for some minutes. Remove the garlic and add breadcrumbs.

Boil the pasta in abundant water which you have salted. Drain off the pasta when ‘al dente’. Then sauté the pasta in the frying pan with the sauce while mixing thoroughly, after which sprinkle chopped parsley and, to taste, another spoonful of breadcrumbs. Serve your vermicelli piping hot.

Advice from the chef:
For a more flavorsome sauce, you may wish to add tomato pulp and to shred some fresh basil on top.