• 2 to 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 2 ounces or more kalamata or Gaeta olives, pitted and coarsely chopped
• 1 teaspoon drained, coarsely chopped capers
• 1 large fresh tomato, cored, peeled, and coarsely chopped
• 4 or 5 anchovy fillets, coarsely chopped
• 12 ounces dried spaghetti
• 1/3 cup finely chopped fresh Italian parsley
• Sea salt and freshly ground black pepper
• Place oil and garlic in a skillet over medium heat and saute until garlic is golden, about 1 minute. Add olives, capers, tomato, and anchovy fillets. Stir well and heat through for about 6 minutes; keep the sauce warm.
Have a heated serving bowl ready. Cook pasta al dente, and drain well. Place pasta in serving bowl and add half the sauce. Toss well. Top with remaining sauce and sprinkle on parsley, salt, and pepper. Serve hot. Please, no cheese with this dish.
Serves 4 to 6.
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