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
Ingredients for 5 servings (945 g) · the original recipe
Method
- 1
Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.
Stovetop - 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.
Stovetop - 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.
Stovetop - 5
Grated cheese should be served separately and sprinkled on individual servings.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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