Spaghetti with Green Olive Sauce: Spaghetti Sugo di Olive Verdi

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 3/4 cup bread crumbs, or to taste
  • 3 cloves garlic
  • 3 salted anchovies or 6 oil-packed anchovy fillets, rinsed, drained and chopped
  • 1/4 teaspoon red pepper flakes
  • 1 cup chopped, pitted green olives
  • Salt and pepper
  • 1 pound spaghetti
Directions
  • Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.

  • In a small saucepan, heat 3 tablespoons olive oil over medium heat and add bread crumbs. Toss for a few minutes until golden brown, then remove and set aside.

  • In a 12 to 14-inch saute pan, heat 3 tablespoons oil over medium-high heat and add garlic. Cook 3 minutes, until browned, then add the anchovies and red pepper flakes. Cook for 3 minutes, then remove and discard garlic. Stir in olives and cook 3 minutes, just until flavors are combined. Season with salt and pepper, then remove from heat and set aside.

  • Cook spaghetti in boiling water according to package directions, about 10 to 12 minutes, until tender yet al dente. In the last 2 minutes of pasta cooking, return olive sauce to heat. Drain pasta and add to the hot sauce. Toss over high heat 1 minute, sprinkle with bread crumbs, and serve immediately.


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