Spaghetti con Salsa di Olive e Pinoli All'arturo
This pretty, confetti-like dish is sure to become one of your weekday standbys. Not only is it easy to prepare, but you've likely got all the ingredients right there in your fridge. The trick is to hand-chop everything very finely, so that you get just the right amount of fiery crunch in every bite.
Recipe information
Total Time
30 min
Yield
Makes 8 (first course) or 4 (main course) servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)
Recipe notes
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