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!
As always, please like, subscribe and leave me a comment! HOPE YOU ENJOY! On to the recipe below 🙂
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
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 min. Add in olive mixture, & sauté for another few mins until all ingredients are fragrant. Add in the tomatoes + spices. Reduce heat & simmer for 15 min. Cook pasta 2 min less than package says for Al dente & drain. Taste the sauce & add salt if needed. Transfer pasta into sauce let cook 1-2 min. Garnish with Pecorino + parsley. Enjoy!