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 🙂

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

LINKS:

KNIFE

STAINLESS STEEL PAN

PASTA BOWL

TONGS