Anchovy and Herb Sauce over Spinach Lemon Herb Fettuccine
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle’s Spinach Lemon Herb Fettuccine
1/2 cup extra virgin olive oil
6 cloves garlic, minced
3 tablespoons fresh oregano
6 salted anchovy fillets (rinsed, patted dry and chopped)
Garnish: Italian flat-leaf parsley, if desired
Instructions:Â
- Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
- In a small bowl, stir the olive oil, garlic, oregano, and anchovies together.
- Serve sauce over individual plates of warm pasta. Garnish with parsley, if desired.