Pasta di Nonna - Family Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 4
Ingredients
Ingredients:
- 3 cloves fresh garlic – chopped fine
- 3 tablespoons good olive oil
- 1 can flat fillet anchovies including anchovy oil
- 1 teaspoon capers
- 1 can quarter artichoke hearts keep brine juice
- 1/4 cup fresh parsley – chopped
- 1/2 cup sliced black olives
- 1/2 cup good white wine – Pinot Grigio
- 4 tablespoons butter
- 1 chicken bouillon
- Salt
- Black Pepper
- 1 pound fresh fettuccine
- 1 cup pasta water
- Parmesan cheese optional
Instructions
Brown garlic in olive oil, medium-low heat until lightly golden, lower heat to low. Add anchovies and anchovy oil and mash the anchovies with back of a wooden spoon – cook for 3 minutes.
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Add capers, chicken bouillon, and white wine - cook for 10 minutes. Add artichokes with brine juice and cook another 15 minutes. Use a 6-quart pot and fill with water, add salt (like it’s ocean water, bring to a rapid boil.
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Finally add butter, black olives, black pepper to taste and parsley – cook an additional 5 minutes.
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Cook fresh fettuccine (follow directions on package, but usually cooks in 3-5 minutes).
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When draining pasta reserve 1 cup hot pasta water and add to sauce pot.
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Plate pasta in large flat bowl or rimmed platter. Pour sauce over pasta. Parmesan cheese is optional.
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This dish is best made with long pasta of your choice (fettucine, spaghetti, linguine, cappelini or tagliatelli).