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

Method

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 🙂

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Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings