ItalianNeapolitan
Spaghetti alla Gravunaro
by Manu Food · 60K subscribers on YouTube
Spaghetti alla Gravunaro is a traditional Neapolitan pasta dish named after the charcoal handlers (gravunaro) because the black olives give it a dark color like coal. This simple yet flavorful recipe uses few ingredients: garlic, chili, anchovies, black olives, dried tomatoes, and a crunchy topping of tarallo napoletano with almonds.
- Difficulty
- easy
Ingredients
9 items- Olive Oila generous drizzle
- 1 pcsGarlic1 clove
- Chili Pepperto taste
- Anchovies in Oil2-3 filets
- Black Olivesa handful, pitted
- Water1 ladle for cooking
- Spaghetti200 g per person, preferably bronze-drawn
- Sun-Dried Tomatoesa few pieces
- 1 pcsTarallo napoletano (sugna e pepe con mandorle)1 tarallo, crumbled
Method
- Heat a generous drizzle of olive oil in a pan.
- Chop one clove of garlic into small pieces and add to the pan.
- Add a bit of chili pepper.
- Add a few anchovies in oil and dissolve them in the sauce.
- Pit some black olives and add them to the pan.
- Add a ladle of water and let it cook.
- Mash the anchovies with a fork to dissolve them fully.
- Cook the spaghetti until al dente, then drain them (reserve pasta water) and transfer to the pan.
- Add a little pasta water, turn the heat to high, and toss gently, stirring slowly until creamy.
- Add dried tomatoes and mix.
- Serve with a little sauce on top and crumble tarallo napoletano (with almonds) over the dish.
