Spaghetti "Napoli"

Modena Estense Spaghetti 350g
½ onion
5 ripe tomatoes
20 Modena Estense olives stoned
1 tsp. Modena Estense capers
Salt, pepper, ground paprika
Cook the Spaghetti in salted water. At the same time peel the tomatoes and cut them into strips. And chop the olives and the capers.

Fry the finely chopped onion with a little oil in a pan. Add the tomatoes, cook for a few minutes and add the olives and the capers. Cook the sauce with a low heat for about 15 minutes, adding water (cooking water of the pasta) if necessary to prevent the sauce from drying out.

Add the cooked Spaghetti to the sauce, let them cook for a minute and finish the dish with a pinch of freshly ground pepper and 1 tablespoon chopped parsley. Serve hot and with a dash of Italian Extra Virgin Olive Oil.
(For 3-4 persons)