Ingredients
- 2 cloves garlic, mashed
- 2 cups (roughly 12 ounces) pitted black olives, drained
- ¼ cup chopped fresh parsley
- 1 tsp capers
- 6 anchovy fillets
- Freshly ground black pepper to taste
- Salt to taste (you might not need much, as olives, capers, and anchovies have salt).
- ½ cup extra virgin olive oil
- 1 pound spaghetti
- ¼ cup freshly grated parmesan cheese
- ¼ cup pitted black olives
Method
- 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.