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Pantry Pasta with Anchovies, Olives & Capers
Ingredients
  • 1 ½ tablespoons kosher salt, plus more to taste
  • 1 bunch parsley leaves, chopped (about 1 ¾ cups)
  • ½ cup chopped oil-cured olives
  • 6 tablespoons olive oil
  • 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion
  • 3 tablespoons drained capers, roughly chopped
  • 2 big garlic cloves (or 3 small), peeled and minced
  • ½ teaspoon red pepper flakes
  • 12 ounces spaghetti
  • ⅔ cup grated parmesan (or pecorino)
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