Pasta With Calabrian Chili And Castelvetrano Olive Sauce
This recipe brings together the flavors of Calabrian chili and Castelvetrano olives to create a vibrant and satisfying pasta dish. With a touch of Parmigiano-Reggiano cheese for richness, every bite delivers a perfect balance of heat, saltiness, and savory goodness. Easy to prepare and bursting with flavor, this dish is sure to become a favorite at your table. Enjoy a taste of Italy with this simple yet delicious recipe!
— Constant Cookbook
Ingredients
- Kosher salt, to taste
- 12 oz. pasta
- 1 jar (1 lb., 3 oz.) Calabrian chili and Castelvetrano olive pasta
- sauce, warmed
- Grated Parmigiano-Reggiano cheese for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions.
- Drain the pasta, transfer to a large bowl and toss with the pasta sauce. Garnish with cheese and serve immediately. Serves 3 to 4.
- Williams-Sonoma Kitchen
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