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Olive, Anchovy And Caper Pesto With Pasta

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/sackton/6661266963/">Image Credit</a></p>
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Anchovy
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4

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