Name: Thin Spaghetti with Tomato and Black Olives (Spaghettini alle Olive Nere)
Total time: 1 h 15 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 cups canned whole peeled tomatoes with their juice, coarsely chopped; Freshly ground black pepper; Salt; ¼ cup black olives, pitted and julienned; 1 pound spaghettini; 2 tablespoons parsley, finely chopped; 4 tablespoons extra virgin olive oil; 2 teaspoons garlic, finely chopped

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This is such a simple sauce, yet immensely satisfying. Black olives add a mouthwatering savory dimension to this sauce. Don’t cook the olives in the sauce for too long or it will become bitter.

Ingredients

4 tablespoons extra virgin olive oil
2 teaspoons garlic, finely chopped
2

Method

Put 3 tablespoons of the olive oil, the garlic, and the parsley in a 4- to 5-quart saucepan and place over medium high heat. When the garlic begins to sizzle, add the tomatoes. Seaso