Pasta recipe with tomato, anchovies and olives

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:

1. In a pot, heat the oil.
2. Add the cabbage and garlic and cook until wilted, about 4 minutes.
3. Anchovies are added.
4. Cook for 1 minute, stirring constantly with a wooden spoon and crumbling the anchovies.
5. Add the basil, parsley, pepper, tomato and olives and cook the sauce stirring for 3 or 4 minutes.
6. Remove from heat and set aside.
7. Meanwhile, put the water with the salt on the fire in a pot to cook the pasta.
8. It is brought to a boil.
9. The paste is added.
10. Bring back to a boil and cook until “al dente”.
11. Remove from heat, strain and return the pasta to the pot.
12. Stir in the hot sauce, then the finely grated Parmesan cheese and serve immediately.