SPAGHETTI WITH ANCHOVY – Carbone Fine Food

INGREDIENTS
3oz of Spaghetti
2 Tbsp Extra Virgin Olive Oil
1 Large Garlic Clove, peeled and thinly sliced
1/3 Cup of Carbone Arrabbiata
Spoonful of Capers, rinsed
Spoonful of Italian Taggiasca Olives, pitted and quartered
2-3 pieces of Anchovy, cut into thirds
Italian Flat Leaf Parsley, chopped (to finish)
INSTRUCTIONS
1. Bring a pot of water to a boil and salt the water.
2. When water has been brought to a boil, cook spaghetti for 12 minutes.
3. Meanwhile, in a sautepan, heat the olive oil and garlic to lightly toast.
4. Add the Carbone Arrabbiata sauce and cook for 1 minute to heat up.
5. Remove the pan from heart and add the capers and olives.
6. Add the cooked, drained pasta to the sautepan and toss to bring all of the ingredients together.
7. Finish by adding the anchovies and parsley.