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Ingredientes
- 1/2 c. Extra-virgin extra virgin olive oil
- 6 x Anchovy fillets, minced
- 1 tsp Garlic, finely minced
- 1 Tbsp. Flat-leaf parsley, finely minced
- 2 Tbsp. Capers
- 10 x Black olives, pitted and sliced
- Â Â Salt to taste
- 2 Tbsp. Plain dry bread crumbs
Direcciones
- Bring 4 quart. of water to a boil in a large saucepan or possibly pot, add in 1 Tbsp.
- salt, and drop in the pasta all at once, stirring till the strands are submerged. Put the extra virgin olive oil and anchovies in a large skillet over a medium heat and cook, stirring with a wooden spoon, till the anchovies have dissolved. Add in the garlic and saute/fry till it just begins to change color.
- Stir in the parsley, capers, and olives, season with a little salt and cook for 1-2 min. Remove from the heat and set aside.
- When the pasta is cooked al dente, drain and toss it with the sauce, adding the bread crumbs. Taste for salt and serve at once.
- Prepared and tested with love by Doris Guyer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 2 servings | |
| Calories 1105 | |
| Calories from Fat 1089 | 99% |
| Total Fat 121.95g | 152% |
| Saturated Fat 16.88g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 33mg | 1% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.48g | 0% |
| Protein 1.24g | 2% |
