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1/4 c Olive oil 4 Garlic cloves, minced
6 Fillets of anchovies 3 Heaping tsp capers
-drained, mashed 20 Black olives, pitted
1/8 ts Crushed red pepper flakes -sliced
1/2 c Finely chopped parsley 12 oz Spaghetti
Grated Parmesan
4 servings
1. Heat the olive oil over low heat in a large skillet. Add the garlic
and mashed anchovies, stir until almost dissolved, about 5 minutes. 2. Stir
in the capers, red pepper and olives; cook 1 minute. Add the basil and
tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes.
Add a little of the reserved juice if the sauce seems to dry. Remove from
the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta.
Serve Parmesan on the side.
6 Fillets of anchovies 3 Heaping tsp capers
-drained, mashed 20 Black olives, pitted
1/8 ts Crushed red pepper flakes -sliced
1/2 c Finely chopped parsley 12 oz Spaghetti
Grated Parmesan
4 servings
1. Heat the olive oil over low heat in a large skillet. Add the garlic
and mashed anchovies, stir until almost dissolved, about 5 minutes. 2. Stir
in the capers, red pepper and olives; cook 1 minute. Add the basil and
tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes.
Add a little of the reserved juice if the sauce seems to dry. Remove from
the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta.
Serve Parmesan on the side.
