Spaghettini With Olive Pesto
This flavorful olive pesto pasta is a delicious and vibrant dish that's easy to make. The combination of black and green olives, garlic, and marjoram creates a savory and aromatic pesto that perfectly coats the spaghettini. Tossed with fresh parsley and a hint of salt and pepper, this dish is sure to delight your taste buds with every bite. Serve it warm and enjoy this delightful pasta dish with loved ones.
— Constant Cookbook
Ingredients
- 1/2 cup olive oil, plus more for drizzling
- 1 small garlic clove, minced
- 1/2 lb. black olives, pitted and coarsely chopped
- 1/2 lb. green olives, pitted and coarsely chopped
- 1 tsp. minced fresh marjoram or 1/2 tsp. dried
- 2 Tbs. salt, plus more, to taste
- 1 lb. spaghettini or spaghetti
- 1/4 cup minced fresh flat-leaf parsley
- Freshly ground pepper, to taste
Instructions
- <b>Make the pesto</b>
- Bring a large pot of water to a boil over high heat. In a food processor, combine the 1/2 cup olive oil, the garlic, olives and marjoram and pulse to combine. Using a rubber spatula, scrape down the sides of the bowl, and then pulse once or twice more to form a coarse sauce. Transfer the olive pesto to a large bowl.
- <b>Cook the pasta</b>
- Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the pesto along with the parsley and toss to combine. Add as much of the reserved cooking water as needed to loosen the sauce. Season with salt and pepper, drizzle with olive oil and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Pasta</I>, by Julia della Croce (Oxmoor House, 2006).
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