Ingredienti
for 2
2+ tbsp olive oil
2 cloves garlic
2 anchovies
red pepper
[ 100 g | 3.5 oz ] capers
and/or [ 60 g | 2 oz ] kalamata olives (optional)
parsley
pecorino
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Ricetta
Finely mince the garlic, then fry in a pan with the olive oil, anchovies, and crushed red pepper if desired. Break up the anchovy as it cooks so it dissolves. Add the capers and/or chopped olives, if using, and fry for another minute.
Meanwhile cook about [ 500 g | 1 lb ] of pasta and drain one minute before it's ready. Throw into the sauce pan and cook the pasta with the sauce with a couple of tbsp of water and chopped parsley for that minute.
Serve with grated pecorino or parmigiano and extra olive oil.
Notes: I generally use either capers or olives but not both. Also, when i put olives i use less parsley.
Copyright © 2001-2009 Gianmarco Pinton
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