Perhaps this is the most 'Italian pasta' I've ever made at home.
Well, or not Italian, but Amalfitan.
In short, it's pasta with anchovies and olives 🤌

I came across the recipe today on social media and decided to test it right away.

You choose the pasta shape yourself, and here are the other ingredients:
- Kalamata olives + regular olives
- capers
- anchovies
- shallot (I replaced it with Yalta onion from VkusVill).
- garlic
- white wine vinegar
- cherry tomatoes
- parsley/black pepper (optional at the end)

In the same order, we'll add everything to the pan (just add olive oil first).

There's only one trick - add the anchovies from the jar along with their oil.

I can't give exact proportions; I added by eye, guided by my taste and intuition.
No need to add extra salt; the ingredients are already more than salty enough.

When the sauce becomes homogeneous, add the cooked pasta to the pan.
You can splash a little pasta cooking water, then mix everything and let it sit for a couple of minutes so all the ingredients 'become friends' well.

At the end, add black pepper to taste, and optionally parsley.

Voilà, you are magnificent and legendary 🍽️