Pasta with Black Olives and Chili
Prep: 10min
|
Servings: 4
|
Cook: 15min
Pasta with black olives and chili is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Taglierini
- 200 g black olives (pitted)
- 2 chili peppers (green and red)
- 1 Garlic clove
- Olive oil (extra virgin)
- Salt
- Pepper (freshly ground)
- Parmesan (or Pecorino)
Instructions
-
1.
Slice the olives into thin rings. Wash, halve, seed, and slice the chili peppers into thin rings. Peel and finely chop the garlic.
-
2.
Cook the Taglierini in plenty of salted water and drain. Reserve one cup of cooking water. Gently heat 4 tbsp oil in a pan and briefly sauté the garlic—do not brown it to avoid bitterness. Add the pepper slices and olives, stir briefly, then pour in the pasta and mix well. Remove the pan from the heat. Season the pasta with salt and pepper. Stir in 2–3 tbsp of reserved cooking water, then immediately plate and serve with freshly grated Parmesan or Pecorino.
