Spaghetti with Anchovy and Olive

SERVES: 4

PREPARATION TIME: 5-8 minutes plus standing 45 minutes

COOKING TIME: 12-15 minutes

Ingredients

450g/1lb dried spaghetti

For the sauce:

6 tbsp. Filippo Berio Olive Oil
8 anchovy fillets, drained and cut up into strips
2 tbsp. flat leaf parsley, finely shredded
Freshly ground black pepper
1 clove garlic, crushed (optional)

Method

Cook the spaghetti according to the manufacturer's instructions until 'al dente'. Drain well.
Toss the pasta with 1 tbsp of the oil and leave to cool. Mix the remaining ingredients together then toss into the pasta. Season with pepper to taste.
Leave to stand for 30 - 45 minutes covered. Serve as required.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.