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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is so simple but delicious. It makes a great meatless dinner! 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.
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