Spaghetti with Gaeta Olive Sauce Recipe DeLallo

1. 1

   Chop the olives, capers, and pine nuts very fine.

2. 2

   In a large serving bowl toss the chopped ingredients with the olive oil and pepper flakes.

3. 3

   Set aside.

4. 4

   Meanwhile bring a large pot of salted water to a boil.

5. 5

   Add the pasta and cook until al dente, stirring occasionally.

6. 6

   Drain the pasta, reserve 1 cup of the pasta water.

7. 7

   Add the pasta to the cold olive sauce and toss to coat, adding some reserved pasta water if needed to moisten.

8. 8

   Serve the pasta hot and sprinkle parmesan on top.

9. 9

   Tips to pitting an olive: to easily pit any olive use the same technique as you would to crack away garlic from its skin.

10. 10

    Using a large chefs 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.

11. 11

    The olive should crack away from the pit easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.