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Ingredients
- 6 Tbsp. extra-virgin extra virgin olive oil
- 3/4 c. bread crumbs or possibly to taste
- 3 x garlic cloves
- 3 x salted anchovies or possibly 6 oil-packed
- Â Â anchovy fillets rinsed, liquid removed,
- Â Â and minced
- 1/4 tsp red pepper flakes
- 1 c. minced pitted green olives
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb spaghetti
Directions
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a small saucepan, heat 1 tsp. extra virgin olive oil over medium heat and add in bread crumbs. Toss for a few min till golden, then remove and set aside.
- In a 12 to 14-inch saute/fry pan, heat 3 Tbsp. oil over medium-high heat and add in garlic. Cook 3 min, till browned, then add in the anchovies and red pepper flakes. Cook for 3 min, then remove and throw away garlic. Stir in olives and cook 3 min, just till flavors are combined. Season with salt and pepper, then remove from heat and set aside.
- Cook spaghetti in boiling water according to package directions, about 10 to 12 min, till tender yet al dente. In the last 2 min of pasta cooking, return olive sauce to heat. Drain pasta and add in to the warm sauce. Toss over high heat 1 minute, sprinkle with bread crumbs, and serve immediately.
- This recipe yields 4 to 6 servings.
- Description: "(Spaghetti Sugo Di Olive Verdi)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 731 | |
| Calories from Fat 249 | 34% |
| Total Fat 28.14g | 35% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 673mg | 28% |
| Potassium 315mg | 9% |
| Total Carbs 101.18g | 27% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.49g | 3% |
| Protein 17.96g | 29% |
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