250gfettuccine(or make your own pasta just halve the recipe on the post, using 2 small eggs; one cup of flour)
50mllight olive oil
2garlic clovescrushed
100gpittedblack olives, chopped
8anchoviescut into small pieces
½bunch parsleyfinely chopped
Salt and black pepper
Grated ParmesanParmigiano-Reggiano
Instructions
In a saucepan, cook the garlic in the oil over a very low heat until tender (approximately 10 minutes).
Add the olives and anchovies, cover the pan and set aside.
Bring a large pan of salted water to the boil and cook the fettuccine until al dente, drain then fold through the garlic and olive mix. Season and add the parsley, then serve with grated Parmesan (Parmigiano-Reggiano) on the side.
Keyword Anchovies, Black olives, Fettuccine, Garlic
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