400 gr Spaghetti
1 jar of black olive pate “Fattorie Umbre”
80 gr of anchovies
4 tablespoons of milk
Salt as needed.
Pepper as needed.
Extra Virgin Olive oil by Fattorie Umbre
Break the eggs into a deep dish, add milk, salt and pepper and beat with a fork.
Heat a non-stick pan with the butter, add the beaten egg mixture and start stirring with a spoon. Cook for about 4 minutes on low heat.
Slice the onion, brown it with a little oil, add the black olive paté. Cook the time in which the pasta is cooked. Drain the spaghetti and sauté in the pan with the mixture adding a little ‘cooking water. Decorate everything with the eggs and the anchovies cut into small pieces.