Spaghetti with Olive and Pine Nut Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (first course) or 4 (main course) servings
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup pine nuts
- 1 pound dried spaghetti
- 3/4 cup gaeta olives (3 ounces), pitted
- 1/4 cup drained bottled capers
- 1 teaspoon dried hot red-pepper flakes
- Carbohydrate 44 g(15%)
- Fat 18 g(28%)
- Fiber 3 g(10%)
- Protein 8 g(16%)
- Saturated Fat 2 g(12%)
- Sodium 166 mg(7%)
- Calories 372
Preparation Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined. Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander. Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)
Preparation Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined. Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander. Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)
