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
- AgliOlio 80 ml (16 teaspoons)
- capers 45 ml (3 tablespoons)
- dried tomatoes in oil, chopped 45 ml (3 tablespoons)
- crushed cayenne pepper 2,5 ml (0.5 teaspoons)
- black olive spread 45 ml (3 tablespoons)
- green olive spread 45 ml (3 tablespoons)
- spaghettini 500 gr (1 box)
- water 4L (16 cups)
- salt 15 ml (1 tablespoon)
- freshly grated Parmesan cheese 60 ml (4 tablespoons)
