Spaghetti Aglio, Burro Ed Olio, Con Le Olive

1. 1

   While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.

2. 2

   After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.

3. 3

   Throw in kalamata olives so they can warm with the sauce.

4. 4

   When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.

5. 5

   Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.