Friday, December 30, 2005

Spaghetti With Olives and Toasted Pine Nuts

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.

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.
  • half 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

2 comments:

Rachael said...

I never would have thought to add the egg to the pasta water...brilliant.

Dennis Caswell said...

I get in so much trouble for using EVERY pot and pan at my disposal, that it pays to think on your feet!