2cups(roughly 12 ounces) pitted black olives, drained
¼cupchopped fresh parsley
1tspcapers
6anchovy fillets
Freshly ground black pepper to taste
Salt to taste(you might not need much, as olives, capers, and anchovies have salt).
½cupextra virgin olive oil
1poundspaghetti
¼cupfreshly grated parmesan cheese
¼cuppitted black olives
Instructions
Put the garlic, olives, parsley, capers, anchovies, pepper, and salt in a blender. Cover the blender, and blend to mix the ingredients well. Uncover the blender and, with it running on the slowest speed, slowly add the olive oil until it’s incorporated. Use a spatula to scrape the sides, if needed.
Boil a large pot of water with a dash of salt. Cook the spaghetti as the package directs.
Drain the pasta, then stir the olive paste into it until the spaghetti is coated with the paste. Serve the pasta dish with parmesan cheese, garnished with the remaining olives.