Olive, Anchovy and Caper Pesto with Pasta
|Pitted black olives||4 Ounce (125 Gram)|
|Anchovy fillets||4 , drained|
|Drained capers||2 Tablespoon, rinsed|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||1⁄4 Teaspoon|
|Olive oil||6 Tablespoon|
|Dried pasta||1 Pound (500 Gram)|
Place olives, anchovies, capers, garlic, thyme and oil in a food processor or blender; pulse to a paste.
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad.
Drain, reserving 1/2 cup pasta water.
Return pasta with pesto to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Serve immediately or at room temperature.
Calories 677 Calories from Fat 260
% Daily Value*
Total Fat 30 g45.4%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 3.2 mg1.1%
Sodium 505.3 mg21.1%
Total Carbohydrates 85 g28.3%
Dietary Fiber 4.1 g16.6%
Sugars 4 g
Protein 15 g30.3%
Vitamin A 0.2% Vitamin C 1.4%
Calcium 4.5% Iron 14.1%
*Based on a 2000 Calorie diet