Spaghetti with Green Olive Sauce: Spaghetti Sugo di Olive Verdi

1. 1

   Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.

2. 2

   In a small saucepan, heat 3 tablespoons olive oil over medium heat and add bread crumbs.

3. 3

   Toss for a few minutes until golden brown, then remove and set aside.

4. 4

   In a 12 to 14-inch saute pan, heat 3 tablespoons oil over medium-high heat and add garlic.

5. 5

   Cook 3 minutes, until browned, then add the anchovies and red pepper flakes.

6. 6

   Cook for 3 minutes, then remove and discard garlic.

7. 7

   Stir in olives and cook 3 minutes, just until flavors are combined.

8. 8

   Season with salt and pepper, then remove from heat and set aside.

9. 9

   Cook spaghetti in boiling water according to package directions, about 10 to 12 minutes, until tender yet al dente.

10. 10

    In the last 2 minutes of pasta cooking, return olive sauce to heat.

11. 11

    Drain pasta and add to the hot sauce.

12. 12

    Toss over high heat 1 minute, sprinkle with bread crumbs, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.