Pasta with Capers and Olives
1 pound of linguini or spaghetti
1/3 to 1/2 cup extra virgin olive oil
2 garlic cloves, sliced thinly
6 anchovies, minced
30 black olives, chopped
20-25 capers, minced
Pinch of red pepper flakes
2 tablespoons of dill, minced
1. Cook the pasta in a large pan of boiling salted water according to package directions or until al dente. Reserve ½ cup of hot water for later use.
2. In a large skillet on medium heat, heat the olive oil and add the sliced garlic. Cook for about a minute until fragrant.
3. Add the anchovies and sauté breaking up the anchovies into a paste with a wooden spoon. Next, add the olives, capers, red pepper flakes and fresh dill. Sauté for 2 minutes. Add the ½ cup of hot pasta water and stir.
4. When the pasta is ready, drain and transfer to the skillet. Mixed everything well to coat.
This is another dish you can prepare with items you have in your pantry. It's a simple dish, yet very flavorful. I often toast breadcrumbs with a little olive oil and add them on top of this pasta dish.
Posted by Alba Carbonaro Johnson