A truly italian pasta recipe that comes straight from my trip to Naples. I was thought by a local how to make this classic pasta dish. Enjoy!
The recipe is also on my food & travel blog Where Caro Eats: http://wherecaroeats.com. Follow me on Facebook! (www.facebook.com/wherecaroeats)
|250 g||uncooked spaghetti|
|1 bunch||chopped parsley|
|10||pitted and chopped black olives|
|200 ml||Olivieri Tomato and Herb Sauce|
Cook your pasta al dente in boiling salted water
Meanwhile, brown your garlic in olive oil on medium heat. Add chopped parsley stems, olives, capers and anchovies. Cook 3-4 minutes.
Add the sauce and the diced tomato and bring heat to high to evaporate the excess water from the can. Add salt if needed.
Transfer the cooked pasta to the pan and keep some of the cooking water.
Add some of that cooking water to the pan along with parsley leave and cook for a minute or two.
This pasta dish is sure to please because 1) it’s Italian (come on, is there a more romantic country than Italy?) and 2) it has olives (aphrodisiac!) I learned how to cook pasta alla puttanesca in Napoli, Italy.
See more pictures, recipes and travel stories on my blog Where Caro Eats (http://wherecaroeats.com)
Instagram & Pinterest : cloutiercaro
Developed for Olivieri's #Recipes4Romance
Show More Comments
No Comments yet