Spaghetti with white puttanesca
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 tarallo.
Ingredients
- Rinsed capers 15 gr (1 tbsp)
- Garlic oil 50 ml (4 tbsp)
- Black olive paté 15 gr (1 tbsp)
- Minced green olives 15 gr (1 tablespoon)
- Salt to taste
- Spaghetti 320 gr
- Crumbled taralli (an italian round breadstick) 1
