The origin of this recipe may be scandalous- but man is it delicious! This is my twist on a classic (you know that’s how I roll) , and I know you’re going to love it. As always, we are keeping it simple but I have to tell you – this recipe is alarmingly easy and incredibly tasty. One of the most asked questions I get is “so after making a few martinis, I have sooo many olives left in the jar without the brine! Any suggestions?” And now my answer will be to point people in the direction this pasta. Enjoy!
Ingredients
- 1 pound dried spaghett
- i 1/4 cup good olive oil
- 1/4 cup Kalamata Olives sliced in half
- 1/2 cup Pitted Green Castelvetrano Olives
- 4 Anchovies chopped
- 4 garlic cloves smashed
- 1 28 ounce can San Marzano Tomatoes
- 2 tablespoons capers
- chopped Crushed red pepper flakes to taste
- Kosher salt to taste
- Roughly chopped parsley garnish
- Freshly grated Pecorino
Instructions
- Throw olives, garlic, anchovies, and capers into a bowl & toss
- Crush the tomatoes with a potato masher in a separate bowl
- Heat olive oil in a skillet over medium heat, & sauté garlic cloves for 1 minute
- Add in olive mixture, & sauté for another few mins until all ingredients are fragrant
- Add in the tomatoes + spices. Reduce heat & simmer for 15 minutes
- Cook pasta 2 minutes less than package says for Al dente & drain
- Taste the sauce & add salt if needed
- Transfer pasta into the sauce, let cook 1-2 minutes
- Garnish with Pecorino & parsley
As always, please like, subscribe and leave me a comment! HOPE YOU ENJOY! On to the recipe below 🙂
LINKS:
The recipe is missing the instructions – it’s only a list of ingredients 🙂