Anchovy and Herb Sauce over Spinach Lemon Herb Fettuccine

Serving Size: 4-6

1 lb. Pappardelle’s Spinach Lemon Herb Fettuccine
1/2 cup Bella Sol California 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

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.