Name: Spaghettini with Tomatoes and Olives (Spaghettini alle Olive)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large clove garlic; Salt; 2 pounds fresh tomatoes; 4 tablespoons extra-virgin olive oil; 6–7 sprigs flat-leaf Italian parsley; 16 Kalamata olives; 1 pound spaghettini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

This is a little like the classic Puttanesca sauce but without the anchovies and capers and with parsley instead of oregano. I love its clean and direct flavor and, although it is good with spaghetti, I particularly like it with the thinner spaghettini.

Ingredients

2 pounds fresh tomatoes
1 large clove garlic
6–7 sprigs</

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the tomatoes and coarsely chop them.
Peel the garlic and finely chop it. Finely chop enough parsley to measure about 2 tablespoons. Put the garlic, parsley, and olive oil in a 12-inch skillet and place over medium-high heat. When the garlic is sizzli