This iconic Roman dish of slow cooked oxtail in a rich tomato sauce can be eaten with pasta, polenta or just crusty bread!

This traditional recipe from Bari Italy, is slightly burnt crispy caramelized spaghetti with a slightly spicy and intense tomato flavour.

Easy and simple to make, all you need for this Neapolitan anchovy pasta is spaghetti, anchovies, garlic, stale bread, oregano, and basil