AgliOlio and olive spaghettini
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
- 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.
- 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.
- Add the pasta to the sauce and stir well. Add cooking water to thin out the sauce, if needed.
- Divide the spaghettinis into 4 pasta plates, sprinkle with freshly grated Parmesan. Serve.
Facultative
Sprinkle with freshly chopped parsley.
Ingredients
- 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
