Spaghetti alla gaetana is a simple, inexpensive and very tasty first course. This dish seems to have ancient origins, their name being due to the city where they originated, Gaeta
. This dish is made with zero-km raw materials from the sea and the surrounding countryside.
From the spagnolette tomatoes, (a type of tomato irrigated with brackish water, which is very dry and only grows in this area, more precisely near the beach of Sant’Agostino),
to the characteristicspagnolette tomatoes of this area, famous throughout the world, and it is these that will give a very special flavour to the first course, as well as the anchovies, of course, caught by the paranze (fishermen) in the gulf of the same name.
For those who want to enrich the dish and make it more ‘loaded’, there is also a richer and more complex version that includes the addition of octopus.