by

Southern Italian: Olive and Anchovy Pasta

Southern Italian: Olive and Anchovy Pasta

I remade the olive, anchovy, and garlic pasta that I had in Sicily. It can be prepared pretty easily.

Ingredients: 2 servings

Black olives (canned, seedless)
15
Anchovies
1 can (35 g)
Garlic
1 clove
Extra virgin olive oil
4 tablespoons
Red chili pepper
1
Spaghetti
150 g
Celery
10 cm
Black pepper
to taste

Steps

1. Finely mince the black olives.
2. Finely chop the anchovies.
3. Place the olives and anchovies into a bowl. Add 2 tablespoons of olive oil, mix together, and set aside.
4. Peel off the stringy parts of the celery and cut into 3 mm diagonal slices.
5. Mince the garlic, cut the pepper in half, and add to the frying pan.
6. Add in 2 tablespoons of olive oil and sauté the garlic. When the garlic has browned, stop the heat.
7. Add in the olive and anchovy paste from Step 3.
8. Boil the pasta until still a bit chewy in the center.
9. Add the pasta, the celery, and some of the pasta boiling water into the frying pan from Step 7. Turn on the heat. Once the sauce has completely covered everything, it's finished.

Story Behind this Recipe

I attempted to remake the pasta that I had while in Monreale in Sicily. The original recipe contains fennel roots, but I substituted it with celery, which is easy to find.