INGREDIENTS
The Pasta
1 Pack of Spaghetti (8 Ounce)
1 Tsp of Sea Salt
1 Tbsp of Olive Oil (Extra Virgin)

The Dish
1 Tbsp of Capers
2 Tbsp of Olive Oil (Extra Virgin)
1 Onion (Chopped)
2 Cloves of Garlic (Chopped)
10 Anchovy Fillets
5 Kalamata Olives
1 Tomato (Peeled & Chopped)
3 Tbsp of Parsley (Chopped)
1 1/2 Tbsp of Spinach Pesto
Fresh Ground Black Pepper
Parmesan Cheese (Grated)

DIRECTIONS
Boil water, add salt and olive oil and cook pasta, al dente, not more than ten minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saute until soft, about 3 to 4 minutes. Add the anchovy fillets and stir well. Strain the pasta and add to skillet and mix. Add the spinach pesto and stir. Remove skillet from the heat and stir in the tomatoes, the olives, the capers and the parsley. Serve with a generous grinding of black pepper on top.

Tags | anchovies, capers, garlic, pasta