A typical dish in a Roman trattoria, it's just as quick and easy to make at home.
4 vine-ripened tomatoes, cored and coarsely chopped
1/2 tablespoon chopped parsley
16 imported black olives, pitted and chopped
3 tablespoon capers
4 anchovy fillets, rinsed and finely chopped
2 tablespoons olive oil, preferably extra-virgin
3 cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper, or to taste
1 pound vermicelli
1/4 cup Parmesan cheese, or Pecorino Romano, grated
1. In a large pasta serving bowl, combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper.
2. Meanwhile, in a large pot of boiling salted water, cook vermicelli until al dente, 5 to 7 minutes.
3. Drain the pasta and add it to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.
(based on individual servings)
Total Fat: 12 g
Cholesterol: 4 mg
Sodium: 558 mg
Carbohydrates: 91 g
Protein: 18 g
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