LATE NITE ITALIAN – PASTA WITH OLIVE CAPER ANCHOVY SAUCE
If you look through the Italian recipe section of this website, you’ll see lots of “traditional” dishes. This is NOT one of those particular dishes, but rather what we call “Late Nite Italian.” Basically, it’s a quick raid of the refrigerator / pantry and if it seems like it will fit together, you add it!
INGREDIENTS
1 pound of cooked spaghetti saving 1/2 cup of the pasta water
1/2 cup extra-virgin olive oil
1/2 cup of green olives pitted and sliced
1/2 cup kalamata olives rinsed and minced
2 tablespoons capers, drained and rinsed
4-6 anchovies ground into a paste
2 tablespoons of minced garlic ground into a paste
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup fresh basil
1/4 cup parsley flakes
Pinch of red pepper flakes (if desired)
1/4 teaspoon of ground black pepper
METHOD
Cook spaghetti until al dente. Drain and sprinkle with a teaspoon of olive oil and mix to prevent sticking and set aside. Cut up anchovies and use the side of a knife to turn into a paste. Do the same with the garlic. In a large bowl, add all the ingredients and mix thoroughly to make a thick sauce. Add 1/4 – 1/2 cup of the pasta water to the sauce to thin it out. Place spaghetti into the bowl and toss with the sauce. Serve with an additional sprinkle of Parmigiano-Reggiano.
Let’s Eat!
