Sicilian Spaghettini
Ready In: 20 mins
Serves: 6
Ingredients
- 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
- 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.
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