Spaghettini with Olives and Anchovies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti, thin (spahettini)
- 50 g herb butter, or a little more
- 100 g olives, reen, stuffed with paprika, rouhly chopped
- 50 g anchovies, drained, rouhly chopped
- 3 clove (s) garlic, diced
- 1 dash white wine, dry
- sea-salt
- Pepper, pink berries
Print Recipe
Pin Recipe Instructions
- Sweat the olives, anchovies and garlic in the herb butter quickly in a pan. Deglaze with the white wine.
- Add the spaghettini, cooked just al dente in salted water and drained briefly. Mix well, sprinkle with a little sea salt and pink pepper and serve.
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