White puttanesca sauce spaghetti with crumbled tarallo
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
Desalinate the capers well and put them in a pan with the garlic oil. Brown them, add the minced olives and black olive spread. In the meantime, boil the spaghetti al dente and pour them into the hot oil. Stir with a few tablespoons of water and, if need be, a little more black olive spread. Once cooked, season the spaghetti with the remaining garlic oil and a crumbling of almond taralli.
Ingredients
- 15 ml (1 tablespoon) of rinsed capers
- 60 ml (4 tablespoons) of AgliOlio
- 15 ml (1 tablespoon) of black olive spread
- 15 ml (1 tablespoon) of minced green olives or green olive spread
- Salt to taste
- 500 gr (1 box) of spaghetti
- 1 crumbled taralli (Italian salted cookies)
