1 cup loosely packed oil-cured olives
2 Tbsp. of capers, rinsed and drained
1 1/2 Tbsp. fresh rosemary
1 clove of garlic, smashed
2 anchovy fillets
1/2 tsp. sugar
2/3 cup extra-virgin olive oil
1 pkge (675gr.) dried linguine
chopped fresh chives
Grated Kasseri (sheeps milk cheese)
- Place the first six ingredients, along with the 2/3 cup of olive oil and pulse until well chopped & combined. Scrape down the sides during this process.
- Cook the linguine to “al dente” in a large pot of boiling salted water and then drain and toss your linguine with some olive oil (prevent sticking).
- Arrange the pasta in a large platter (or individual bowls) and grate some cheese, spoon the sauce on to the top and garnish with your chopped fresh chives.