I love this pasta. As a result of the olive paste has a robust flavour, it’s best to serve it in small parts as a primary course. You need to solely use good-tasting pitted olives, such because the Italian gaetas or the Greek kalamatas (I discover them pitted in some supermarkets).
Serves 4-6
pitted black olives 150g
anchovy fillets in oil 3, chopped
capers 2 tbsp, drained
garlic 2 cloves, crushed
rum 2-3 tbsp (non-obligatory)
further virgin olive oil 5 tbsp
spaghetti or tagliatelle 400g
salt
Put all of the olive paste substances within the meals processor and mix simply sufficient in order that the paste is barely tough moderately than too clean. Cook dinner the tagliatelle in boiling salted water till carried out al dente, then drain and blend rapidly with the paste.
From The Meals of Italy (Classic, £30). To order a replica go to guardianbookshop.com
