Ingredients
- 160 g Pasta (penne or spaghetti)
- 50 g Pitted Olives Nocellara del Belice, pitted and halved
- 150 g Cherry tomatoes, halved
- 4 Anchovy fillets, chopped
- 1 Garlic clove, minced
- 2 Tablespoons Organic Extra Virgin Olive Oil
- Chili pepper flakes, to taste
- Fresh parsley, chopped, to taste
- Salt and pepper, to taste
Instructions
Cook the Pasta:
1. Cook the pasta in plenty of salted water until al dente.
2. Drain and set aside.
Prepare the Sauce:
3. In a pan, heat the Organic Extra Virgin Olive Oil and sauté the garlic and chili pepper until fragrant.
4. Add the anchovy fillets and let them dissolve in the oil.
Add Vegetables:
5. Add the halved cherry tomatoes and cook for a few minutes until they start to soften.
6. Add the Pitted Olives Nocellara del Belice and mix well.
Combine with Pasta:
7. Toss the drained pasta with the sauce, adding chopped fresh parsley.
8. Mix well to ensure the pasta is evenly coated.
Serve:
9. Serve hot and enjoy your flavorful pasta with Nocellara olives and anchovy fillets!
— Preparation Time: 10 minutes
