Antipasto pasta
7
- Prep Time20 mins
- Total Time20 mins
- Makes4 Servings
Antipasto pasta recipe Photo, Roberto Caruso and Sian Richards
Add a touch of the Mediterranean to dinner tonight. Serve our tangy pasta with a dusting of freshly grated parmesan, a few slices of crusty baguette and a bold bottle of red.
Ingredients
450 g spaghetti pasta
1 garlic clove
1/3 cup kalamata olives, pitted
1/3 cup sun-dried tomatoes
1/3 cup lightly packed basil
1/3 cup lightly packed parsley
1/2 cup grated parmesan
3 tbsp olive oil
fresh pepper
extra basil and parmesan, to garnish
Instructions
COOK spaghetti in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Reserve 1/3 cup pasta water. Drain and return pasta to pot.
WHIRL garlic clove in a food processor until finely chopped. Add kalamata olives, sun-dried tomatoes, fresh basil, parsley, parmesan and olive oil. Whirl until puréed. Stir into pasta until coated, adding 1 tbsp pasta water at a time as needed to coat pasta with sauce. Garnish with more basil, grated parmesan and fresh pepper.
Nutrition (per serving)
Calories 646, Protein 22g, Carbohydrates 88g, Fat 23g, Fibre 4g, Sodium 418mg.
Excellent source of Folate.
Wine Pairings
Mediterranean pasta Pair it with: A berry delicious red. This simple but elegant take on the barbera grape has a vibrant red-berry fruit character that’s further lifted by a bright acidity. This allows it to pair well with so many dishes, including this flavour-packed pasta. Our pick: Ascheri Barbera d’Alba, Italy, $15.