Steps

1. Cut 6 Cherry Tomatoes in half horizontally. You can blanch them if you prefer to remove the skins.
   🕒 01:17
2. Cut 60g each of Green and Black Olives into quarters.
   🕒 02:50
3. Pluck all the leaves from the sprigs of basil to taste.
   🕒 05:20
4. In a bowl for chilling, combine the cut cherry tomatoes, olives, anchovy paste (1 to 2 tsp), garlic (a pinch), 12g capers, and caper brine.
   🕒 05:15
5. Season with salt and pepper to taste. Add tomato juice (optional) and extra virgin olive oil (to taste) as desired. Keep this sauce chilled in the refrigerator.
   🕒 06:17
6. Bring water and salt (1% of water weight) to a boil in a pot. Cook 120g spaghettini for 7 minutes, 2 minutes less than the package instructions, until al dente.
   🕒 02:09
7. Add the hot, freshly boiled spaghettini to the bowl of chilled sauce and mix. (Key Tip!) Mixing the hot pasta with the cold sauce allows the noodles to firm up without an ice bath, resulting in a texture that's soft on the outside and al dente on the inside.
   🕒 07:13
8. Add 2/3 of the basil to taste and mix.
   🕒 07:53
9. Remove the core from 1/2 to 1/3 head of lettuce, tear it roughly with your hands, and add to the bowl. Toss briefly. (Key Tip!) Adding lettuce provides a crisp texture and a summery flavor.
   🕒 08:09
10. Serve on chilled plates and garnish with the remaining basil.
    🕒 08:48