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Spaghetti with olives and toasted pine nuts

18/1/2016

Category: Recipes

This is quite a light and delicate spaghetti recipe that takes in all the usual Italian influences, with toasted pine nuts and black olives, topped with a sliced egg. Kind of reminiscent of Tuna Nicoise, this makes for a good quick lunch.

 

Spaghetti with olives and pine nuts

 

What’s in it:

 

100g Dry Spaghetti

 Black Olives (a generous handful)

 1 tbsp Pine Nuts

 1 tbsp Olive Oil

 75ml – just under 1/3 cup Double (heavy) Cream

 Fresh Parsley (chopped)

 1 Egg (to finish)

 Fresh Parsley (chopped)

 Salt & Black Pepper

 

How to make it:

 

Cook the spaghetti in a large pan of salted boiling water according to the packet instructions (around 11 mins). Add the egg to boil in the same pan for the last 7 mins.

 

Lightly toast the pine nuts in a dry pan, over a medium/high heat for around 2 mins.

 

Add the olive oil to the pan and reduce the heat slightly.

 

Halve the olives and add to the pan with some black pepper and a small pinch of salt, for a further minute or so.

 

Add the cream, lowering the heat so as to just allow the cream to bubble and foam gently, for a minute. Add 1 tbsp of the cooking liquor the spaghetti is cooking in, stir to emulsify with the cream, add the chopped parsley and take off the heat.

 

Add the cooked pasta to the cream and olives, using tongs and allowing the water to drain as you do so.

 

Fully mix the pasta and all other ingredients in the pan, with the tongs, over the lowest heat.

 

Plate up the spaghetti and top with the sliced boiled egg, black pepper and a little more salt.

 

Enjoy. x

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