Ingredients: 2 tablespoons capers 1/2 can anchovy fillets, drained 1/4 cup fresh parsley, chopped 4 fresh mint leaves, finely chopped 3/4 cup olive oil 1 pound Fusilli pasta
Directions:1. Bring a large amount of salted water to a boil. Add fusilli and cook until al dente; drain and reserve. 2. Heat oil and saute garlic until golden; discard garlic. Add anchovies to oil and cook, mashing them into a paste. 3. Remove pan from heat. Combine anchovies with mint, parsley, capers, olives, and pepper. Toss with cooked fusilli pasta. |