AgliOlio and olive spaghettini

Preparation       10 minutes

Cooking              8 minutes

Servings             4

 

1/3 cup (80 ml) AgliOlio

3 Tbsp (45 ml) capers

3 Tbsp (45 ml) dried tomatoes in oil, chopped

1/2 Tsp (2.5 ml) crushed cayenne pepper

3 Tbsp (45 ml) black olive spread

3 Tbsp (45 ml) green olive spread

 

1.1 lb (500 g) spaghettini 

16 cups (4 l ) water

1 Tbsp (15 ml) salt

 

4 Tbsp (60 ml) freshly grated Parmesan cheese

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Inspired by ancient recipes, improved over many years, these vegetable spreads have a rich taste, typical of the Mediterranean flavors. 

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Inspired by ancient recipes, improved over many years, these vegetable spreads have a rich taste, typical of the Mediterranean flavors. 

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Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

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Organic durum wheat semolina pasta. Great texture and always perfect cooking. The real good taste of the Mediterranean tradition.

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AgliOlio is an infusion of fresh organic garlic, grown outdoors, in organic cold extracted extra virgin olive oil.

  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 well. Add cooking water to thin out the sauce, if needed.
  4. Divide the spaghettinis into 4 pasta plates, sprinkle with freshly grated Parmesan. Serve.

Facultative
Sprinkle with freshly chopped parsley.

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