Ingredients
- 40g butter
- ½ tbs olive oil
- 2 cloves garlic, sliced
- 4 anchovy fillets
- 150g black olives, stoned
- 1 tbs capers
- 240g plum tomatoes from a can (4 tomatoes without juice), chopped
- ¼ tsp black pepper, ground
- 500g pasta of your choice (spaghetti, penne, bucatini, linguine)
- 1 tbs fresh parsley leaves, chopped
Make it step by step
- In a food processor roughly chop anchovy filets, olives and capers.
- In a pan warm the butter with olive oil and sauté the garlic cloves. Add all the chopped ingredients, anchovy filets, olives, capers and tomatoes; stir and cook slowly for 15 minutes. Season with pepper.
- Boil the pasta in plenty of water according to the manufacturer's instructions. Drain, top with the sauce and sprinkle with parsley.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.