Pasta di Nonna - Family Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
- 3 cloves fresh garlic – chopped fine
- 3 tablespoons good olive oil
- 1 can flat fillet anchovies including anchovy oil
- 1 teaspoon capers
- 1 can quarter artichoke hearts keep brine juice
- 1/4 cup fresh parsley – chopped
- 1/2 cup sliced black olives
- 1/2 cup good white wine – Pinot Grigio
- 4 tablespoons butter
- 1 chicken bouillon
- Black Pepper
- 1 pound fresh fettuccine
- 1 cup pasta water
- Parmesan cheese optional
Brown garlic in olive oil, medium-low heat until lightly golden, lower heat to low. Add anchovies and anchovy oil and mash the anchovies with back of a wooden spoon – cook for 3 minutes.
Add capers, chicken bouillon, and white wine - cook for 10 minutes. Add artichokes with brine juice and cook another 15 minutes. Use a 6-quart pot and fill with water, add salt (like it’s ocean water, bring to a rapid boil.
Finally add butter, black olives, black pepper to taste and parsley – cook an additional 5 minutes.
Cook fresh fettuccine (follow directions on package, but usually cooks in 3-5 minutes).
When draining pasta reserve 1 cup hot pasta water and add to sauce pot.
Plate pasta in large flat bowl or rimmed platter. Pour sauce over pasta. Parmesan cheese is optional.
This dish is best made with long pasta of your choice (fettucine, spaghetti, linguine, cappelini or tagliatelli).