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.