Spaghetti with Olive and Pine Nut Salsa

Ingredients for Spaghetti with Olive and Pine Nut Salsa

• 180ml Gaeta olives (90g), pitted

• 40g drained bottled capers

• 1/4 cup pine nuts

• 1/4 cup chopped fresh flat-leaf parsley

• 1 teaspoon dried hot red-pepper flakes

• 120ml extra-virgin olive oil

• 450g dried spaghetti

How to make Spaghetti with Olive and Pine Nut Salsa

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 240ml 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.)

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.