Spaghetti with Anchovies, Parsley, Olives, and Capers
Pasta and Pizza • Italian
Description
The sauce can be prepared 1-2 hours before lunch and kept at room temperature.
Ingredients
- Garlic 2 cloves
- Chopped Sage Leaves 1½ cups
- Onion 1 head
- Anchovies 4 pieces
- Olives stuffed with lemon ⅓ cup
- Capers 2 teaspoons
- Ground Black Pepper ¼ teaspoon
- Olive Oil ½ cup
- Spaghetti 15 oz
- Salt to taste
Step-by-Step Guide
Step 1
Finely chop the garlic, parsley, onion, anchovies, and pitted green olives in a food processor. Add salt (½ teaspoon), pepper, half a cup of olive oil, and blend the mixture until smooth.
Step 2
In a large pot, bring water to a boil, add salt (2 teaspoons of salt per 8 liters of water), and add the pasta (spaghetti or linguine). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, discard the water, and return the pasta to the pot.
Step 3
Add 1 teaspoon of olive oil to the pasta and mix well. Transfer the pasta to a large deep dish, pour the prepared anchovy sauce over it, mix thoroughly again, and serve immediately.
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