Ingredients to make Pasta with tomato, anchovies and olives:
- 2 tablespoons of oil
- 1/2 cup onion, minced
- 2 garlic cloves, crushed
- 1 can of 30 grams of anchovies in oil, (with its oil)
- 2 tablespoons basil, minced
- 1 tablespoon parsley, minced
- 1/16 teaspoon black pepper, freshly ground
- 2 cups tomato, coarsely chopped, skinless and seedless
- The minced pulp of 8 black olives and
- 8 green olives
- 12 cups of water and
- 3 teaspoons of salt
- To cook the pasta:
- 250 grams of pasta (bows, macaroni, etc.)
- 1/2 cup Parmesan cheese, finely grated
How to make Pasta with tomato, anchovies and olives:
- In a pot, heat the oil.
- Add the cabbage and garlic and cook until wilted, about 4 minutes.
- Anchovies are added.
- Cook for 1 minute, stirring constantly with a wooden spoon and crumbling the anchovies.
- Add the basil, parsley, pepper, tomato and olives and cook the sauce stirring for 3 or 4 minutes.
- Remove from heat and set aside.
- Meanwhile, put the water with the salt on the fire in a pot to cook the pasta.
- It is brought to a boil.
- The paste is added.
- Bring back to a boil and cook until “al dente”.
- Remove from heat, strain and return the pasta to the pot.
- Stir in the hot sauce, then the finely grated Parmesan cheese and serve immediately.