2 cups Garlic – finely minced
2 tablespoons Olive oil – extra virgin
2 each Anchovies
4 each Capers
6 each Black olives – sliced
4 each Mushrooms – sliced
2 each Plum tomatoes – largely dic
Italian herb – blend to tas
1 tablespoonOregano
1 tablespoonRed wine

How to prepare

Greetings! While I eat anchovies in small, infrequent amounts but I do succumb to the temptation from time to time. For Susan, Carol and all anchovy with pasta lovers, here is my entry. A variation has been posted earlier but mine is the one which has earned me > rave reviews. Enjoy. (By the way, Susan, did you ever catch my posting of my mussel recipe?) (Each serves one to 1 1/2 persons so adjust accordingly, with individual taste in mind.) 1 serving a thick pasta, like fettacine or thick spaghetti or pasta of choice. In a large skillet, saut

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