Pasta dishes are simply always delicious!
Memories, Collection Rolf Heyne
1. crush garlic, pine nuts, parsley, olives, capers, anchovies and onion in a mortar until the ingredients are evenly mixed. Gradually add the oil, pounding the paste constantly and adding the oil very gradually until the paste is thick and sauce-like. Set the sauce aside until the pasta is ready.
2. make the pasta al dente. Place a saucepan, thinly coated on the inside with oil, over medium heat. Drain the pasta and add to the saucepan. Heat for no more than a minute, until they are completely dry and just beginning to brown flat. Transfer the pasta to a serving bowl form and fold in the sauce and a touch of paprika and pepper, respectively.
Sophia’s note: …For me, there is no other method than to pound the ingredients in a mortar, because pounding is called pestare in Italian. … Do not serve cheese with it….