SERVES: 5
PREPARATION TIME: 25 Mins
INGREDIENTS:
4 tbsp Colavita Extra Virgin Olive Oil
1 crushed garlic clove
2 anchovies try Capriccio Anchioves in Olive Oil
100gr Acorsa Pitted Black Olives
1 tin of Capriccio Peeled Tomatoes (400gr)
1 tsp of oregano
500gr of La Molisana Pasta No. 15 Spaghetti
or No.6 Linguine
METHOD:
Heat the Colavita Extra Virgin Olive Oil in a saucepan. Add the crushed garlic glove and two anchovies, cook until garlic is golden brown. Pour the black olives into the saucepan. Add the Capriccio peeled tomatoes and cook for 10mins. While cooking, stir with a wooden spoon and crush the tomato into pieces, adding the oregano. Cook pasta in plenty of boiling water as per packet instructions while making the sauce. When ‘al dente’ drain pasta and return to the cooking pot. Add the tomato sauce and mix well. Serve in warm dishes.
