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
- capers rinsed 15 ml (1 tablespoon)
- AgliOlio 60 ml (4 tablespoons)
- black olive spread 15 ml (1 tablespoon)
- green olives minced or green olive spread 15 ml (1 tablespoon)
- Salt to taste
- spaghetti 500 gr (1 box)
- 1 taralli crumbled (italian salted cookies)
