Spaghetti with Olive and Pine Nut Salsa |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Spaghetti con Salsa di Olive e Pinoli All'arturo This pretty, confetti-like dish is sure to become one of your weekday standbys. Not only is it easy to prepare, but you've likely got all the ingredients right there in your fridge. The trick is to hand-chop everything very finely, so that you get just the right amount of fiery crunch in every bite. Ingredients:
3/4 cup gaeta olives (3 ounces), pitted |
1/4 cup drained bottled capers |
1/4 cup pine nuts |
1/4 cup chopped fresh flat-leaf parsley |
1 teaspoon dried hot red-pepper flakes |
1/2 cup extra-virgin olive oil |
1 pound dried spaghetti |
Directions:
1. Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
2. Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
3. Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)
|
|