Cavatelli with capers
Instructions
Using a mixer, chop the garlic, capers, anchovies, lemon juice and olive oil extra virgin olive oil until mixture is homogenous.
Meanwhile, blanched in salted water the cavatelli al dente, drain and pour into the pan the sauce obtained mixing them.
Serve immediately hot.
Ingredients and dosing for 4 persons
- 400 g of type pasta cavatelli
- 120 g of capers
- 2 cloves of garlic
- 2 anchovy fillets in olive oil
- 1 lemon (juice)
- 40 g of olive oil extra virgin