1/4 pound gf black Greek olives, rinsed, pitted and finely chopped 1/4 pound gf green olives, rinsed, pitted and finely chopped 1 ounce anchovy filets, rinsed and mashed 1/2 Tablespoons capers, rinsed and drained 1 Tablespoon parsley, chopped 1 large basil leaf, chopped 1 large garlic CLOVE, minced Fresh ground pepper Olive oil 1 pound gf spaghetti (we prefer Bi-glut brand) Salt
In a small bowl combine olives, anchovies, capers, parsley, basil, garlic and pepper. Pour enough olive oil to cover. Let stand for 2 hours, stirring mixture frequently. Add more olive oil if necessary to keep covered.
Cook spaghetti in boiling salted water; drain.
Gently heat olive sauce. Do not boil. Pour a small amount of sauce into warmed bowls and top with pasta. Serve immediately.
This recipe has a colorful reputation. It is said that this recipe was originally invented by the whores of Naples to lure their customers with the aromas of olives, garlic and anchovies and for quick tryst. It is truely a unique, quick and delicious way to serve a spaghetti meal.
Bi-Aglut pastas can be ordered online at www.glutino.com.