Ingredients
Scale
- 250 g 9 Ounces fettuccine (or make your own pasta)
- 50 ml 3 Tbsp light olive oil
- 2 garlic cloves (crushed)
- 100 g 3.5 Ounces pitted, black olives, chopped
- 8 anchovies (cut into small pieces)
- ½ bunch parsley (finely chopped)
- Salt and black pepper
- Grated Parmesan (Parmigiano-Reggiano)
Instructions
- In a saucepan, cook the garlic in the oil over a very low heat until tender (approximately 10 minutes).
- Add the olives and anchovies, cover the pan and set aside.
- Bring a large pan of salted water to the boil and cook the fettuccine until al dente, drain then fold through the garlic and olive mix. Season and add the parsley, then serve with grated Parmesan (Parmigiano-Reggiano) on the side.
- Category: Primi