Anchovies and Herb Pasta

By • May 15, 2011 • 0 Comments

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Serves 4

  • 4 Servings pappardelle or fusilli pasta
  • 5-6 pieces Anchovies
  • 4 tablespoons Olive oil
  • 1 tablespoon Dry Italian herbs
  • 1/2 tablespoon Dry oregano (can use 1 T fresh)
  • 1-2 piece Garlic, crushed
  • 2 handfuls Cherry tomatoes, halved
  1. Cook pasta to your liking.
  2. Dissolve anchovies in hot oil.
  3. Add (to taste) dry herbs and garlic. Saute for a minute. Optional: You can also use dry oregano only, so 1-1/2 T total dry oregano.
  4. Add tomatoes. Don't cook them; just warm them up in the hot oil mixture.
  5. Add pasta mix everything up to coat well. Grate parmesan and serve.
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