Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Extra-virgin extra virgin olive oil
- 6 x Anchovy fillets, minced
- 1 tsp Finely minced garlic
- 1 Tbsp. Finely minced flat-leaf parsley
- 2 Tbsp. Capers
- 8 x Black olives, pitted and julienned, up to 10
- Â Â Salt
- 2 Tbsp. Plain dry bread crumbs
Direcciones
- 1. 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.
- 2. 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.
- 3. Add in the garlic and saute/fry till it just begins to change color.
- 4. 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.
- 5. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the bread crumbs. Taste for salt and serve at once.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
