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Recipes and Cooking
Spaghetti with Black Olives, Oil and Aromatic Herbs (Spaghetti con Olive Nere, Aglio ed Erbe Aromatiche)
Ease of preparation:
Prep Time: 15 minutes
Cook time: 9 minutes
Servings: 4-6
Regions: Calabria
Wine pairing: Red
Ingredients
| 2 slices | bread | | 1/2 cup | extra virgin olive oil, divided | | 3 cloves | garlic, minced | | 1/2 cup | pitted kalamata olives, sliced | | 3 tablespoon | chopped Italian parsley | | 2 teaspoon | chopped fresh marjoram (may substitute 1/2 tsp. dried marjoram for fresh) | | 1/4 teaspoon | crushed red pepper flakes (optional) | | 1 box (16 ounces) | BARILLA Spaghetti | | 1/4 teaspoon | crushed red pepper flakes (optional) |
BRUSH bread with 1 teaspoon oil; toast. When cool, crumble finely; set aside. HEAT remaining oil in large skillet over medium-low heat. ADD garlic; sauté 3 to 4 minutes or until very lightly brown. Add olives, parsley, marjoram and red pepper flakes; stirring 30 seconds or until heated. Remove from heat. COOK Spaghetti according to package directions. Drain, reserving 1/4 cup pasta water. Return pasta to pot. ADD herb mixture to hot Spaghetti; toss, adding reserved pasta water to desired consistency. Transfer to serving platter; sprinkle with toasted bread crumbs
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