Olives, walnuts and dry red wine team up for an easy and fast Italian spaghetti entree.
The recipe is from “Diary of a Tuscan Chef,” by Cesare Casella and Eileen Daspin.
PAPA’S SPAGHETTI (SPAGHETTI DEL BABBO)
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup pitted black olives (Italian or kalamata)
3 tablespoons finely chopped parsley
1/2 cup each: chopped walnuts, dry red wine
1 can (28 ounces) crushed tomatoes
1 tablespoon drained capers
3/4 pound spaghetti, cooked, 1/2 cup cooking water reserved
4 tablespoons freshly grated
Parmesan cheese
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1. Heat olive oil in large skillet over medium heat. Add garlic and pepper flakes. Stir about 2 minutes. Stir in olives and 1 tablespoon of the parsley; cook 2 minutes.
2. Stir walnuts and wine into sauce. Cook until reduced by half, about 3 minutes. Add tomatoes and capers. Simmer 20 minutes, stirring often.
3. Put drained spaghetti back into pot it was cooked in. Add sauce and remaining 2 tablespoons parsley to spaghetti. Add enough of the reserved cooking water to make loose sauce. Garnish each serving with Parmesan cheese.
Nutrition information per serving:
Calories ………… 570 Fat ………. 21 g Saturated fat …. 3.3 g
% calories from fat .. 33 Cholesterol .. 4 mg Sodium ………. 895 mg
Carbohydrates …… 81 g Protein …… 17 g