A recipe for spaghetti alla puttanesca, made with tomatoes cooked with black olives, capers, garlic, chili and anchovies. With fresh anchovies it will be excellent, but you can also make this recipe pantry-style, and it will be very good too!

Pissaladière is a tart from Nice made with a thick, soft, crispy dough topped with onions, black olives and anchovies. Emblematic of southern French cooking and full of the taste of summer, it’s perfect as a starter, with drinks or on a Mediterranean buffet. This homemade pissaladière is easy to make and packed with flavor.