Spaghetti Pasta with Amfissa Olive Sauce
1 cup Amfissa Olives, pitted and chopped
1/4 cup Capers, drained and chopped
1/4 cup Pine Nuts, chopped
3/4 cup Extra Virgin Olive Oil
1 1/2 teaspoons hot pepper flakes
1 (1-pound) package Spaghetti
Super simple to prepare, this pasta dish requires no more out of you than to boil the water for pasta and chop some simple ingredients that are an arm’s reach away in your pantry.
In a large serving bowl, toss the chopped olives, capers and pine nuts with the olive oil and pepper flakes. Set aside.
Meanwhile bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain the pasta, reserving 1 cup of the pasta water.
Add the pasta to the cold olive sauce and toss to coat, adding some reserved pasta water if needed to moisten.
Serve the pasta hot and sprinkle grated kefalotyri or mytzithra on top.
Note: to easily pit any olive use the same technique as you would to crack away garlic from its skin. Using a large chef’s knife, turned flat on its side and keeping one hand on the handle, place an olive under the flat side of the blade and pound with a clenched fist. The olive should crack away from the pit easily.
Super simple to prepare, this tasty pasta dish requires no more out of you than to boil the water for pasta and chop some staple ingredients that are an arm’s reach away in your pantry.