Tomato, olive and anchovy pasta
Garganelli are little pasta squares rolled into a tube, which can be ridged or smooth. We chose ridged garganelli for this tomato, olive and anchovy pasta as th
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Ingredients
- 1/2 cup (125ml) extra virgin olive oil
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano leaves
- 6 anchovy fillets, drained, chopped finely
- 4 medium (760g) vine-ripened tomatoes, chopped
- 2 tablespoons baby capers, drained
- 1/2 cup (80g) black olives, pitted, halved
- salt and freshly ground black pepper, to season
- 500 grams garganelli pasta
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