Recipe by Lainey39
This recipe is so simple but delicious. It makes a great meatless dinner!
Top Review by UmmBinat
Delicious and pretty. I was looking for a recipe to use bocconcini balls that did not call for fresh basil as I didn't want to wait for the shop. I made ours gluten free using a good quality rice spaghetti, unrefined extra virgin olive oil, cayenne pepper powder instead of crushed red pepper flakes, to taste, as I didn't have them, a good quality canned plum tomatoes which I cut up, black olives not sure what variety, plus the rest of the ingredients. My bocconcini were in water so I added some sea salt and also they were the larger size so I cut them up a bit for eating ease. I'd recommend this recipe.
- 1 lb spaghettini
- 1⁄3 cup extra virgin olive oil (good quality)
- 1 tablespoon garlic clove, finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 cups grape tomatoes, halved
- 1 cup pitted nicoise olive, chopped
- 1 cup bocconcini (or bite-sized bocconcini balls, fresh mozzarella)
- 6 tablespoons pine nuts, toasted
- 1⁄3 cup fresh flat-leaf parsley, chopped
Directions See How It's Made
- Cook spaghettini, according to package directions.
- Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
- Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
- Remove skillet from heat, stir in tomatoes, olives and bocconcini.
- Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
- Heat pasta in skillet over medium heat, tossing until just coated with sauce.
- Stir in pine nuts and parsley.
- Add some of the reserved cooking liquid if pasta seems dry.
- Serve immediately.