Linguine with Salsa Verde

September 2009
Linguine with Salsa Verde

by 1 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 1 pound linguine pasta
  • 1 cup packed flat-leaf parsley leaves
  • 3 tablespoons capers
  • 1 clove garlic
  • Juice of 1 lemon
  • 1 teaspoon anchovy paste
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 1 3 3/4-ounce can sardines, drained
  • 1/4 cup chopped kalamata olives
  1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  2. Meanwhile, using a food processor, finely chop the parsley, capers, garlic, lemon juice and anchovy paste. Add the olive oil and pulse to combine; season with salt and pepper.
  3. In a large bowl, flake the sardines with a fork. Add the parsley mixture and the pasta and toss, adding the reserved pasta cooking water to thin the sauce as desired. Top with the olives.