Spaghetti alla San Giuannin, or San Giuannid according to the zones and dialects, are a main dish of the Apulian popular cuisine.
We can define it as the “last minute” recipe, to make when you have just a little time and above all a half-empty fridge: very few ingredients are needed to improvise a simple, fast and tasty dish, where the difference is made by the authenticity of the Apulian products, those few, poor and fundamental that one is sure to find in all the houses of the south of Italy.
They are the famous “midnight spaghetti” that satisfy the hunger that comes when you go on into the early hours at home with relatives or friends and the moment comes when everybody is hungry: in a few minutes a tasty dish cheers up the fellowships.
Boil the water for the pasta, not very salty as the sauce will already be tasty and in the meantime fry garlic and chili in a pan with oil.
As soon as the garlic is lightly browned, first add the anchovy fillets, then the halved cherry tomatoes: mash them with a fork so that they release the juice and let them simmer for about 15 minutes until they begin to wither.
Add a little spaghetti cooking water to the sauce, add capers and black olives, a minute before to extinguish the fire. Remember to remove the garlic cloves, if you only like the smell and don’t want to eat it.
Meanwhile, pay close attention to the cooking of the spaghetti that must be drained al dente, especially because it is good to sauté them in the pan for a couple of minutes with the other ingredients, to make them flavor and mix well with the sauce.
Ready to be served, with a glass of wine they are the dish of happiness.
It is advisable to consume the spaghetti freshly prepared. However, if they do advance, you can keep them in the fridge in an airtight container for a day.
A tasty sauce and an inviting smell: poor spaghetti is a real temptation! If you feel the need to complete them with a personal touch add toasted pine nuts.
If you want to make spaghetti alla pugliese even more crunchy you can add breadcrumbs on it, after roasting it for a couple of a minutes in a pan with olive oil.