Pantry Pasta With Anchovies, Olives & Capers

Serves 3

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.