Fettuccine with olive and capers

  • 1
    dificuldade

Ingredientes

  • 350 g0SW0233
  • 1 tbsp capers
  • 70 g black olives
  • 6 sardine fillets in oil
  • 1 sprig parsley
  • 1 clove garlic
  • salt
Fettuccine n° 233


Preparação

Clean the parsley, rinse it and chop it finely. Stone the olives and chop them coarsely. Heat the oil in a small saucepan, add the peeled and slightly crushed clove of garlic and fry lightly.As soon as it starts colouring add the fillets of anchovies, the black olives, the capers and the parsley. Remove the pan from the heat straight after and remove the garlic. Cook the pasta in plenty of salted water. When al dente, drain it and mix it with the sauce.