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Spaghetti with Olive and Pine Nut Salsa
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Category |
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Entrees - Maindishes
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Vegetarian
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Servings |
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4-6
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Preptime |
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30 min
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Wine/Beverage
Recommendations |
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I'd go red
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Ingredients |
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3/4 c. (3 oz) assorted olives, pitted (kalamata, gaeta...)
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1/4 c. drained capers
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1/4 c. toasted pinenuts
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1/4 c. chopped flat-leaf parsley
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1 t. red pepper flakes
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1/2 c. EVOO
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1 lb. dry spaghetti
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Instructions |
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Pit the olives!
Very finely chop first five ingredients together, using large heavy knife.
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Transfer to large serving bowl, then stir in olive oil.
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Meanwhile, cook pasta al dente, saving 1 cup of pasta water.
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Add drained pasta to olive/EVOO mixture and toss well. If too dry, add some of the reserved pasta water.
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Serving
Suggestions |
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Serve with crusty French bread and a green salad
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Originally Submitted
5/6/2009
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0 Out of 5 from
0 reviews
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