Vermicelli with Olive Oil, Olives, Capers, and Anchovies

Ingredients

• 4 ounces Vermicelli pasta
• 4 tablespoons Olive oil
• 3 fillets Anchovy fillets, packed in oil
• 6 olives Ripe olives, such as Kalamata
• 0.5 tablespoon Capers, drained
• 1 teaspoon Salt (For pasta water)

Instructions

1. 1Bring a pot of salted water to a boil. Add the vermicelli and cook according to package directions, about 8-10 minutes, or until al dente. Drain well.
2. 2While the vermicelli is cooking, heat the olive oil in a saucepan over medium heat. Add the anchovies and cook, breaking them up with a spoon, until they dissolve into the oil, about 2 minutes. Add the olives (pitted and roughly chopped) and capers. Cook for another 2 minutes, stirring occasionally.
3. 3Add the drained vermicelli to the saucepan with the sauce. Mix well to coat. Cook over low heat for a few minutes, stirring occasionally, until the vermicelli is heated through and the flavors have melded, about 3 minutes. Serve immediately.