Summer Olive and Antipasti Pasta

As we roll into summer simplicity in meals is key. We love dishes that are light and refreshing but packed with flavor. This pasta dish from @cosetteskitchen is simple and delicious and is a cross between a Pasta Puttanesca and Pasta Aglio e Olio. This will be in heavy rotation all summer long! Enjoy!

INGREDIENTS

• 1-pound package DeLallo Spaghetti
• 3 teaspoons kosher salt (for pasta water)
• 1/2 cup DeLallo Extra Virgin Olive Oil
• 1 (2-ounce) tin Delallo Anchovies
• 6 cloves garlic, thinly sliced
• 1 heaping teaspoon Delallo Chopped Calabrian Chili Peppers
• 1 (7-ounce) container Delallo Pitted Olives Jubilee, sliced
• 1 cup freshly grated parmesan cheese, more for topping
• 1–2 cups reserved pasta water
• chopped parsley, for garnish

DIRECTIONS

1. Pasta
2. Bring 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 2 cups of the pasta water.
3. Pasta Sauce
4. In a wide bottomed, deep skillet or braiser heat the olive oil on medium-high heat. Add anchovies (add the oil as well) and break them up as they begin to heat. Allow to cook for about 5 minutes.
5. Next, add thinly sliced garlic slivers and turn heat to low. Allow garlic to cook slow and low for another 4-5 minutes until just fragrant and begin to turn a golden brown.
6. Add in the Calabrian Chili Peppers, 1 teaspoon or more for additional heat.
7. Add cooked pasta directly to the skillet with infused oil and toss to coat. Begin with 1 cup of reserved pasta water, mix and add more if needed to coat pasta.
8. Next, add the olives and 1 cup freshly grated parmesan cheese.
9. Continue to toss to mix in cheese and olives until combined.
10. Plate pasta and top with additional parmesan and fresh chopped parsley.
11. Enjoy