Prep Time: 20 minutes
Cook Time: 10 minutes
1 1/2 tablespoons kosher salt, plus more to taste
1 bunch parsley leaves, chopped (about 1 3/4 cups)
1/2 cup chopped oil-cured olives
6 tablespoons olive oil
1 tin anchovies, drained of oil and minced 3 tablespoons drained capers, roughly chopped
2 big garlic cloves (or 3 small), peeled and minced
1/2 teaspoon red pepper flakes
360g gluten-free pasta
2/3 cup grated parmesan (or pecorino) – optional
- Set a big pot of water on the stove over high heat to come to a boil. When it does, add the salt.
- Meanwhile, make the sauce. Combine the parsley, olives, olive oil, anchovies, capers, garlic, and red pepper flakes in a big bowl.
- When the water is boiling, add the pasta. Cook until al dente. Use tongs to transfer the pasta to the bowl with the sauce. Toss. Season with salt to taste.
- Serve with the cheese alongside for everyone to sprinkle on top.
Recipe and Image Source: https://food52.com/recipes/77579-pantry-pasta-with-anchovies-olives-capers