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Spaghetti with Olive and Pine Nut Salsa

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Spaghetti with Olive and Pine Nut Salsa

Spaghetti with Olive and Pine Nut Salsa

amanda

Equipment

  • - Pasta Roller for homemade pasta or thinning out store-bought sheets

  • - Stainless Steel Cheese Grater (for grating cheese or nuts)

  • - Cuisinart Food Processor (to chop ingredients efficiently)

  • - Olive Tap (for easy extraction of olives)

  • - Collapsible Silicone Pasta Serving Bowl (for serving spaghetti elegantly)

  • - Handheld Faucet with Soft Spray (for dispensing salsa without splashing)

  • - Olive Wood Cutting Board (for cutting vegetables and olives)

  • - Pinata Drizzler (for drizzling oil or sauces over pasta)

  • - Collapsible Food Storage Container (to store leftovers or prep ingredients efficiently)

  • - AmazonBasics Silicone Olive Wood Cutting Board (cutting and serving with a stylish design)

Ingredients

  • 3/4 cup Gaeta olives (3 ounces), pitted

  • 1/4 cup drained bottled capers

  • 1/4 cup pine nuts

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1 teaspoon dried hot red-pepper flakes

  • 1/2 cup extra-virgin olive oil

  • 1 pound dried spaghetti

Instructions

1

Instruction 1

Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
2

Instruction 2

Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
3

Instruction 3

Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)
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