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Categories:
garlic extra-virgin olive oil hot pepper oregano parsley salt black pepper anchovies green olives black olives
Viewed: 116 - Published at: 6 years agoIngredients
- 2 slices garlic
- 4 tablespoons extra virgin olive oil
- 1 teaspoon hot pepper (peperoncino flakes)
- 1 teaspoon oregano
- 1 teaspoon parsley (sliced fresh)
- 2 pinches salt
- 2 pinches black pepper
- 25 g anchovies (5-6 flat fillets in olive oil, better if extravirgin)
- 80 g green olives (pitted)
- 80 g black olives (pitted)
- 1 (794 g) can diced tomatoes
Method
- Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon).
- Brown the previous ingredients until the anchovies melts.
- Meanwhile cut into with a knife the green and the black olives.
- Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.
- Cook the sauce on a low flame/heat for 20 minutes.
- Meanwhile, use another pot to boil the water.
- Cook the pasta, exactly al dente ;-).
- Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared.
- Plate up and add a bit more sauce on the top with a pinch of fresh parsley.
- Buon Appetito!
