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Anchovy and Herb Sauce over Spinach Lemon Herb Fettuccine

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Serving Size: 
  • 1 lb. Pappardelle’s Spinach Lemon Herb Fettuccine
  • 1/2 cup Bella Sol California Extra Virgin Olive Oil
  • 6 cloves garlic, minced
  • 3 tablespoons fresh oregano
  • 6 salted anchovy fillets (rinsed, patted dry and chopped)
  • Garnish: Italian flat-leaf parsley, if desired
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. In a small bowl, stir the olive oil, garlic, oregano, and anchovies together.
  3. Serve sauce over individual plates of warm pasta. Garnish with parsley, if desired.

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package