Updated Nov 24, 2014Chatelaine
- 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.
NutritionCalories 646, Protein 22 g, Carbohydrates 88 g, Fat 23 g, Fibre 4 g, Sodium 418 mg. Excellent source of Folate
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.