Forget everything you’ve ever read or thought about pasta salad – this one,
adapted from the inimitable Marcelle Hazan, does it perfectly. For 4 to 6 you’ll
1 Lb. thin spaghetti pasta
¼ C. olive oil plus 2 Tb.
1 dozen Greek olives, pitted
6 to 8 flat anchovy fillets
2 Tb. drained small capers
Juice and finely minced peel of one small lemon
2 Tb. parsley, chopped fine
Cook the pasta in boiling salted water till al dente – you really don’t want soft
pasta. Drain thoroughly, transfer to a bowl, and toss with the ¼ C. olive oil. Set
aside to cool all the way. Meanwhile slice half the olives into thin strips and chop
the rest into fine pulp. In a bowl mush the anchovies into small pieces, then add
the olives, capers, lemon and parsley. Toss all this with the pasta till it’s coated,
and let it rest for about 30 minutes. Before serving toss again with the rest of the
oil. Simple and so good!