AgliOlio and olive spaghettini

AgliOlio and olive spaghettini

Preparation 20 min
Difficulty Easy
Servings 4


  1. In a large pot of salted boiling water, cook the pasta al dente. Set aside ½ cup (125 ml) of the cooking water for the sauce.
  2. Meanwhile, in a large skillet, heat the AgliOlio, drained the capers and dried tomatoes, pour into the oil.  Add cayenne pepper, mix and cook for 1 minute.  Add the olive spread and cook for 1 minute.
  3. Add the pasta to the sauce and stir wellAdd cooking water to thin out the sauce, if needed.
  4. Divide the spaghettinis into 4 pasta plates, sprinkle with freshly grated Parmesan. Serve.

Sprinkle with freshly chopped parsley.


  • 80 ml (16 teaspoons) of AgliOlio
  • 45 ml (3 tablespoons) of capers
  • 45 ml (3 tablespoons) of dried tomatoes in oil, chopped
  • 2.5 ml (0.5 teaspoons) of crushed cayenne pepper
  • 45 ml (3 tablespoons) of black olive spread
  • 45 ml (3 tablespoons) of green olive spread


  • 500 gr (1 box) of spaghettini
  • 4L (16 cups) of water
  • 15 ml (1 tablespoon) of salt


  • 60 ml (4 tablespoons) of freshly grated Parmesan cheese
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