Pasta with Anchovies, Capers & Black Olives

Share

Pasta with Anchovies, Olives and CapersMay is Guest Chef Month on A Passionate Plate!

UntitledToday’s Guest Chef is my friend, Milton Pierce. Milton and I met about 10 years ago at a trade show. Since Milton lives in Virginia and I live in Seattle, we rarely see each other, but we’ve stayed in touch over the years because we both share a passion for travel, Words With Friends, and cooking! I have never been lucky enough to taste one of Milton’s home cooked meals, but I have tried this recipe and can confirm it is absolutely delicious. It reminds me of the kind of food Marvin and I ate on our trip to Southern Spain.  ~Mary

 Post and Recipe by Milton Pierce.

I started cooking in Junior High School. I was the demented child watching cooking shows on PBS while everyone else was playing ball or watching Dark Shadows. In 9th grade I fired my mother from the kitchen and took over cooking family meals. My wife and I eat in most every night and save our restaurant visits for vacations, and local fare such as sushi , Thai, and Korean which are not my strong points. Good food can be done quickly, inexpensively, and with such fun.

I have learned that most of my favorite Italian foods have NO TOMATOES, and are the simple fare that highlights the ingredients. I have seen this dish served with spaghetti, but I like using tubular pasta so the oil, capers, and anchovies get tucked inside.

NOTE:  I only use whole, salted anchovies.  If you can’t find them, you can order them by the pound from Teitel Brothers in New York. They last about a year in the fridge in a large sealed container. They are about 5 inches long, need to be filleted, and watch for scales, fins etc. They are much superior to canned Moroccan anchovies. If you use canned anchovies, use the whole tin and add the oil from the tin for more flavor. If you are using the salted anchovies, fillet and chop first before you rinse the salt. Much easier to clean.

NOTE:  Olives. Kalamata olives work best, my second choice is oil cured Italian. I have tried the “pitted” ones, but for some reason they don’t’ seem to have the flavor. To pit, simply press the side of a large cooking knife and “flatten” the olives. The pit comes right out, almost like flattening your garlic before peeling.

I first had this dish at the Lighthouse Cafe (now closed) on Duval Street in Key West.  You have to love anchovies and have to love olives. This dish is a staple in our house. Only takes about 20 minutes from start to finish.

Bon appetite!

Note from Mary: I made Milton’s recipe with organic whole wheat pasta, a 2 oz. tin of Italian anchovies (including oil), and a handful of Italian parsley leaves. A wonderful meal… simple, authentic and delicious.

5.0 from 2 reviews
Pasta with Anchovies, Capers & Black Olives
 
Author:
Recipe type: Entree or First Course
Cuisine: Italian
Ingredients
  • 1 lb. tubular pasta
  • 4 Salted Anchovies - filleted, chopped, and rinsed
  • 1 small garlic clove minced
  • 2 tablespoons capers
  • 30 olives (Kalamata or Italian cured) pitted and coarsely chopped
  • ⅓ cup olive oil
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente, about 12 to 15 minutes.
  3. While the pasta is cooking, heat olive oil in a medium sauté pan over medium high heat.
  4. When oil is hot, add the anchovies and stir until mostly dissolved.
  5. Remove from heat and immediately stir in garlic, capers and olives.
  6. Drain the pasta, return it to the pot, and stir in the anchovie mixture.
  7. Serve immediately.

 

4 comments

  1. milton pierce says:

    bridget duffy.. how nice to “see” you…. miss all my buddies at BSD… HUGS

  2. Bridget Duffy says:

    Milton and Mary! I can’t wait to try this recipe! It looks awesome and seems easy for a working mom to whip up! Thanks for sharing.

  3. MaryMiller says:

    The leftovers reheat beautifully. I just enjoyed a bowl for lunch. YUM!

  4. Milton Pierce says:

    wow..i’m famous…. love the word with friends thing on the side…. hugs mary!

Leave a Reply

Your email address will not be published. Required fields are marked *

: