Sicilian Spaghettini

Name: Sicilian Spaghettini
Ingredients: 1 lb spaghettini; 1/3 cup extra virgin olive oil (good quality); 1 tablespoon garlic clove, finely chopped; 1 teaspoon crushed red pepper flakes; 2 cups grape tomatoes, halved; 1 cup pitted nicoise olive, chopped; 1 cup bocconcini (or bite-sized bocconcini balls, fresh mozzarella); 6 tablespoons pine nuts, toasted; 1/3 cup fresh flat-leaf parsley, chopped

9 ingredients

9 steps

Ingredients

1 lb spaghettini
1/3 cup extra virgin olive oil (good quality)
1 tablespoon garlic clove, finely chopped
1 teaspoon crushed red pepper flakes
2 cups grape tomatoes, halved
1 cup pitted nicoise olive, chopped
1 cup bocconcini (or bite-sized bocconcini balls, fresh mozzarella)
6 tablespoons pine nuts, toasted
1/3 cup fresh flat-leaf parsley, chopped

Directions

1

Cook spaghettini, according to package directions.
2

Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
3

Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
4

Remove skillet from heat, stir in tomatoes, olives and bocconcini.
5

Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
6

Heat pasta in skillet over medium heat, tossing until just coated with sauce.
7

Stir in pine nuts and parsley.
8

Add some of the reserved cooking liquid if pasta seems dry.
9

Serve immediately.