SPAGHETTI WITH ANCHOVIES (GLUTEN-FREE)
1 pack of Arbella Plus Gluten-free Corn Pasta (Spaghetti)
½ cup olive oil
10 cloves garlic (crushed; medium-sized)
50g anchovies (oil-free, diced; approx. 10-12 anchovies)
850g tomatoes (diced; approx. 3-4 medium-sized tomatoes)
150g Kalamata olives (quartered; approx. 30 olives)
In a large pot of salted water, boil pasta according to package instructions and drain.
Heat olive oil in a deep pot. When the oil is hot, stir in crushed garlic and diced anchovies.
Add diced tomatoes and wait for them to soften slightly.
Add quartered Kalamata olives. Season with salt and pepper to taste.
Cook for 2 minutes.
Mix sauce with boiled pasta and serve. Bon appétit!