Fettucine In Olive And Caper Paste
From alp26 15 years agoIngredients
- 1/2 box fettucine shopping list
- 2/3 cup pitted black olives shopping list
- 4 tomatoes shopping list
- 4 basil leaves, chopped shopping list
- bunch parsley, chopped (same amount as basil) shopping list
- 1 red chili, seeded (optional:de-cored, for less heat) and roughly chopped shopping list
- 5 anchovies (optional, but recommended for a "sea" taste) shopping list
- 5 tablespoon capers shopping list
- olive oil shopping list
- salt and pepper shopping list
How to make it
- Put on a pot with water, add salt and some olive oil. Bring to a boil then add half a box of fettucine pasta. Let cook. In the mean time:
- Put olives, capers, anchovies (optional - if you're not using them, use 3/4 cup olive oil and add some more salt), chili, basil and parsley in a food processor with 2/3 cup oil. Process slightly until the mixture is finely chopped.
- Put on a pot with water and bring it to a boil. Place tomatoes into boiling water for 30 seconds, then take off. Be careful while draining. Peel away the skins when cooled and dice.
- Drain the pasta then add to a pan. Add the olive mixture to pan along with diced tomatoes, salt and pepper. Mix well and toss over a low heat for 1-2 minutes. SERVING SUGGESTION: Garnish with shavings of parmesan and basil leaves.
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