PASTA WITH CANTABRIAN ANCHOVIES AND OLIVES
INGREDIENTS
16 Cantabrian anchovies in olive oil
Spaghetti – 320 gr
Black olives – 100 gr
Parsley – 50 gr
Extra virgin olive oil – 4 tablespoons
PREPARATION
- Boil the spaghetti in plenty of boiling salted water, taking care to drain them al dente
- Cut the black olives into rounds and sauté them in a pan with the anchovies and oil for 3 minutes, over medium heat
- Add parsley, cook for 2 minutes and remove from heat
- Drain the spaghetti and pour into the pan with the sauce. Mix everything.
PLATING
Serve the spaghetti still hot and garnish with parsley
