In case you haven’t figured it out yet, I love pasta. Gastronomically speaking, my favorite country is Italy and when I went I ate as much pasta and pizza as I could.

My first memory with this pasta is of my father in a restaurant. He ordered it because the name made him laugh, but in the end he didn’t like it because it’s a spicy dish. If you prepare it at home, you can add the amount of cayenne you want or simply eliminate it.



  • 225 g de espaguetis (8 oz), sin gluten si es necesario
  • 2 dientes de ajo, troceados
  • Una pizca de cayena en polvo
  • 1 lata de tomates (800 g ó 28 oz)
  • 2 cucharadas de alcaparras
  • 1/3 taza de aceitunas negras sin hueso (35 g), troceadas
  • 1/2 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1/2 alga nori (opcional), molida


  1. Cook the spaghetti according to the instructions on the package , strain and reserve.
  2. Meanwhile, sauté the garlic in a pan with a little oil, water or vegetable broth over medium-high heat until golden brown.
  3. Add the cayenne, tomatoes, capers and olives. Stir and cook 10 to 15 more minutes with the lid on.
  4. Remove from the heat and add the salt, pepper and ground nori seaweed (we put it in a jug blender< /a> and whisk until powdered) and stir.
  5. Add spaghetti to skillet, stir, add fresh basil to taste, and serve immediately. You can store leftovers in an airtight container in the fridge for 4-5 days.


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