Spaghetti Aglio Olio with Sundried Tomato & Olives
- Author: The Peach Kitchen
- 500g spaghetti, cooked according to package direction
- 1/2 cup olive oil
- 8 cloves garlic, chopped finely
- 1 small can of anchovy fillets in olive oil
- 1/2 cup sundried tomato, whole or chopped
- 1/2 cup olives
- parmesan cheese
- In a non-stick panpas, sauté anchovy fillets in ¼ cup olive oil + the oil in came in in the can. Let oil be infused with the flavor of anchovies.
- Transfer this in a bowl and wash the pan.
- Sauté chopped garlic in the remaining ¼ cup olive oil until it gets infused with the flavor of garlic.
- Add cooked spaghetti to this pan and mix well until each pasta is coated with oil.
- Pour in anchovy-infused olive oil and mix well.
- Turn heat to low and add sun-dried tomato and olives.
- Continue mixing, until sun-dried tomato and olives are heated through. Around 3 minutes.
- Serve with a sprinkle of grated parmesan cheese