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.
2 comments:
I never would have thought to add the egg to the pasta water...brilliant.
I get in so much trouble for using EVERY pot and pan at my disposal, that it pays to think on your feet!
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