Bucatini with Olives and Mushrooms

Servings: 4 to 6 » Preparation: 10 mins » Cooking: 20 mins » Level: Easy
Ingredients:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 6 tablespoons finely chopped parsley
  • 3 cloves garlic, finely chopped
  • Juice 1/2 lemon
  • 1 cup (100 g) pitted green olives, coarsely chopped
  • 1 dried chile pepper, crumbled
  • 4 anchovy fillets preserved in salt, rinsed and chopped
  • 5 oz (150 g) mixed wild mushrooms preserved in oil, drained and chopped
  • Salt and freshly ground black pepper
  • 1 lb (500 g) bucatini

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Heat the oil in a large frying pan over low heat
  3. Add the parsley and garlic and saute until the garlic is pale gold, about 3 minutes
  4. Stir in the lemon juice, olives, chile pepper, and anchovies
  5. Stir with a fork over a low heat until the anchovies dissolve into the sauce, about 5 minutes
  6. Season lightly with salt and generously with pepper
  7. Cook the pasta in the boiling water until al dente
  8. Drain, reserving 3 tablespoons of the cooking water
  9. Add the pasta and the reserved cooking water to the frying pan
  10. Toss over high heat for 1 minute
  11. Serve hot