From My Italian Heart: Recipes from an Italian kitchen, Guy Grossi, Lantern, 2005.
I was slightly unsure of this recipe when I began it but it turned out to be a taste delight.
250 g of Kalamata olives were pureed with a little olive oil.
A can of artichokes was drained and cut into quarters.
A pot of salted water was put on to boil and spaghetti put in to cook. While this was cooking a chopped garlic clove was sautéed. The artichoke was added and seasoned lightly. Some chopped chilli and a pinch of dried oregano was added and stirred in. Then the cooked spaghetti was added with a small amount of the cooking water to keep it moist. The mixture was tossed with tongs and then in went the pureed olives and some grated Parmesan cheese. A little chopped parsley was added for some colour.
This was a spaghetti that was bursting with flavour. It is one I’ll certainly go back to.
Ease of cooking: ✔✔✔✔
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