Recipe courtesy of Michele Urvater

Olive Sauce

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  • Level: Easy
  • Yield: 2 servings
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1 tablespoon olive oil

1 garlic clove, minced

2 anchovies, minced

4 ounces pitted green olives (from Colavita), drained and coarsely chopped

1/2 cup chicken broth

8 ounces spaghetti, cooked

1/2 cup walnuts, chopped

1/4 cup parsley, chopped


  1. Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.