Prep/Cook time:
20 minutes
Serves 4
Ingredients
13 oz/375 g gemelli (any short tubular or twisty pasta
would be great too)
3-4 tbsp extra
virgin olive oil
3 oil packed
anchovies, chopped
5-6 oz/150g
goat cheese
4-5 sundried
tomatoes (I prefer the ones in oil), chopped
5-6 dried black
olives, pitted & chopped
Several tbsp
salsa verde (exactly how much is up to you)
More chili
pepper flakes if you want more heat than the salsa provides.
Directions
1.
Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about
7-8 minutes) and drain, reserving one cup of pasta liquid.
2. In the
meantime, get all the other ingredients ready to toss into the pasta pot once
the pasta has drained.
3. Mix well and
add the drained pasta to the sauce and toss.
Taste for seasoning. You might
want to add more of the salsa or additional chili peppers to give more heat to
the dish.
It’s great with
a simple green salad.
1 comment:
This is so good! The mix together is just ... perfect! Did not have the recipe as I tasted it in a restaurant. :)
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