Spaghetti with dried cherry tomato, caper, olive and herb Pesto

Recipe for: 4 people

Ingredients:

320 g spaghetti
100 g dried cherry tomatoes
50 g desalted capers
50 g pitted Taggiasca olives
1 bouquet basil, wild fennel and marjoram
1 orange
30 g Olitalia P.D.O. Val di Mazara extra virgin olive oil
salt and pepper


Method:

Blend the herbs with Olitalia P.D.O. Val di Mazara extra virgin olive oil and orange peel. Mince the dried cherry tomatoes with the capers and Taggiasca olives. Add the herb sauce, salt and pepper and let sit for an hour. Cook the spaghetti in salted water, drain and add the sauce in a pan. Serve hot or cold depending on the season.

Choose an Olitalia Gourmet Oil and discover our recipes
All categories
Ogliarola
Frantoio
Nocellara
Riviera ligure p.d.o
Toscano p.g.i.
Val di mazara p.d.o.
Umbria p.d.o.
Terra di bari p.d.o.