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Ingredients
- 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
Directions
- 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.
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