Olive Nere
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
Contains
GlutenSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- (Spaghetti with capers and black olives) 10.02 spaghetti salt 1 tbsp pickled capers 20 large black olives, pitted 4 tbsp olive oil 1 red chili pepper 1 tbsp tomato paste Cook the spaghetti for 10-12min in plenty of boiling salted water.
- Squeeze the capers to remove excess vinegar, and chop finely.
- Place in a bowl with the quartered olives, the oil and the seeded, whole chili pepper.
- Add the tomato paste and mix with a spoon to produce a fairly smooth sauce.
- Drain the spaghetti when al dente and cover with the caper and olive sauce, stirring continually.
- Before serving remove the chili pepper which will have flavored the hot spaghetti.
- Do not serve cheese with this dish.
- This sauce may be made a few days in advance and kept in the refrigerator.
- Leave in a bowl and pour a thin layer of olive oil over the top of the sauce.
Plating
Cookware for this recipe
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Large pot
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Colander