Prep/Cook time: 20 minutes
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.
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.