Spaghetti Alla Provenzana

Published 07/21 2014 04:13PM

Updated 07/21 2014 04:15PM

3-4 anchovies
2 garlic cloves
1 celery stalk
1 hot pepper
4-5 T. olive oil
1 small jar of olive tapanade
1 T. lemon juice
1 T. brandy
1 lb. spaghetti

Combine in a food processor anchovies, garlic, celery, hot pepper and olive oil. Blend until smooth. Put compost in a big bowl and add the tepanade, about one-fourth of the small jar. Then add brandy and lemon juice and mix well. Meanwhile, cook pasta. When ready, drain and put in a bowl. Combine the mixture and pasta. Toss well and serve.

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