The Spaghetti alla Gravunaro is a historic recipe typical of Neapolitan cuisine: an ancient and flavorful first course from Naples, dressed with garlic, oil, olives, and anchovies, and served with crispy breadcrumbs.
Legend has it that this was already popular during the Bourbon era, and the most likely hypothesis is that it was invented by a housewife to feed the ‘O gravunaro – the coal seller – with what she had in the pantry.
Simple to make and affordable, this recipe will win over your guests!
For more recipes, I recommend the collection First Courses of Italian Cuisine
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 7 oz pasta
- 4 sun-dried tomatoes in oil
- 2 tablespoons black olives
- 4 anchovies
- 1 bunch parsley
- 2 slices bread
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make Spaghetti alla Gravunaro, chop the garlic and anchovies, and you can add chili pepper if you like.
In a pan over low heat, sauté the chopped mixture with a drizzle of oil until the anchovies are completely melted.
Then add the pitted and chopped black olives, continue cooking slowly, adding a ladle of water.
In a small pan, heat a drizzle of extra virgin olive oil, then add the breadcrumbs and toast them.
Cook the spaghetti in plenty of salted boiling water; once cooked, drain and pour them into the pan with the dressing.
Add the chopped parsley and mix all the ingredients well.
Remove from heat and add the crispy breadcrumbs. Complete the dish by adding the sun-dried tomatoes cut into strips.
Serve and enjoy your meal!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
To receive new recipes for free every week in your email, subscribe to the Newsletter.
If you prefer to receive recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
