Ingredients
- 1 lb spaghetti
- 1/2 cup Estate Extra Virgin Olive Oil
- 3/4 cup (about 20 olives) Classic Pimento Stuffed Olives chopped into small pieces
- 1/4 cup capers drained
- 1/3 cup fresh pine nuts
- 4 cloves garlic minced
- 6 sprigs fresh Italian parsley chopped, and more to top
- 1 tsp dried hot red pepper flakes
- salt to taste
Non-Vegan option:
- add grated parmesan cheese to top
Other great flavors to try!
Instructions
- Cook spaghetti in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain.
- Add olive oil to a skillet and bring to medium-high heat. Add all ingredients and sauté for 2 minutes.
- Add spaghetti to skillet and toss until combined well. (If pasta is dry, add some reserved cooking water.) If you do not want it to be vegan, sprinkle with parmesan cheese and fresh parsley. Otherwise, only sprinkle with fresh parsley to top.