Ingredients
- 1/2 cup pitted Kalamata olives
- 4.7 grams anchovy paste (optional, 1 teaspoon)
- 3/4 cup oil-packed sun-dried tomatoes (in olive oil)
- 1 1/2 cup grated pecorino cheese
- 1 1/4 cups Italian parsley (large handful, 296 millilitres)
- 1 egg (2 ounce hard-boiled large egg)
- 2/3 cup olive oil (extra-virgin)
- 2 cloves garlic, peeled
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1 pound dried pasta
How to Make
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Step 1: Bring a large pot of water to a boil over medium-high heat.
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Step 2: While the water is heating up, prepare the sauce. Place the olives, anchovy paste, sun-dried tomatoes, cheese, parsley, egg, olive oil, garlic, red pepper flakes and salt into a food processor and blend until almost smooth but still with chunks (texture). Set aside.
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Step 3: Salt the boiling water and then stir in the pasta. Cook until al dente.
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Step 4: Reserve 1 cup of the pasta water. Drain pasta.
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Step 5: After draining, return the pasta to the pot along with the reserved pasta water.
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Step 6: Stir in 3/4 of the sauce and toss until everything is well coated, adding more sauce to your liking (taste as you go).
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Step 7: Serve immediately.
We hope you enjoy this recipe!
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