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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By good 'n simple
Torrance, CA
on May 28, 2012
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Unfortunately, I had the same experience as the reviewer below. I must have done something wrong. It was so oily and salty, and that is with adding only half the anchovies. Also, it just seemed that the ratio of sauce to spaghetti was off. Way more pasta than sauce. Oh, well.
By ztsr1519_7890434
MADISON, WI
on August 10, 2008
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Even though I followed the recipe exactly, I must have done something very wrong. It was terrible! I know that Mario would not have made this dish if it was even close to as bad as mine turned out to be. The amount of bread crumbs that the recipe calls for is major overkill. They gave the pasta a dry texture. Since I don't know what I did wrong, I will not be making this one again.
By kris516_3641791
Austin, TX
on November 01, 2007
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I chopped the olives finely to distribute the flavors. I cut the garlic smaller than he called for also. I used lots of black pepper. It did not need salt... the olives and anchovy are salty enough. It was very tasty and satisfying.
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