Add pasta water if you need to thin out the sauce a bit. Add pasta to the sauce and toss to coat completely. Drain pasta in a colander, reserving 1/4 cup pasta water.In a large saute pan, saute for 3 minutes over medium high heat. Finely chop pitted olive, capers and pine nuts.When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent pasta from sticking together. Bring a pot of salted water to a boil.It pairs well with lettuce for salads, sauces, cheeses, and marinades. The olive herb has an amazing pickled olive flavour. A healthy and satisfying Mediterranean wholegrain spelt pasta with brine-cured green olives, tangy capers, pine nuts, and a hint of heat from pepper flakes.
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