| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 6 |
|
Anchovy fillets, chopped |
| 1 |
ts |
Garlic, finely chopped |
| 1 |
tb |
Flat-leaf parsley, finely chopped |
| 2 |
tb |
Capers |
| 10 |
|
Black olives, pitted and sliced |
|
|
Salt to taste |
| 2 |
tb |
Plain dried bread crumbs |
INSTRUCTIONS
Bring 4 qt. of water to a boil in a large saucepan or pot, add 1 Tbsp.
salt, and drop in the pasta all at once, stirring until the strands are
submerged. Put the olive oil and anchovies in a large skillet over a medium
heat and cook, stirring with a wooden spoon, until the anchovies have
dissolved. Add the garlic and saute until it just begins to change color.
Stir in the parsley, capers, and olives, season with a little salt and cook
for 1-2 minutes. 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
Recipe by: Lifetime Online: Dorling Kindersley Posted to Kitmailbox Digest
by "Beach_Bum@usa.net" <Beach_Bum@usa.net> on Apr 22, 1997
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”