A healthy and satisfying Mediterranean wholegrain spelt pasta with brine-cured green olives, tangy capers, pine nuts, and a hint of heat from pepper flakes.
The olive herb has an amazing pickled olive flavour. It’s wonderful used in pastas and pesto. It pairs well with lettuce for salads, sauces, cheeses, and marinades.
- Bring a pot of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent pasta from sticking together. Cook until al dente, about 8 minutes.
- Finely chop pitted olive, capers and pine nuts. Toss with olive oil and pepper flakes. In a large saute pan, saute for 3 minutes over medium high heat.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Serve, garnished with olive herb leaves. on a bed of salad.