Pantesca style spaghetti with Granverde oil






Ingredients for 4


300 g (about 11 oz) spaghetti, 50 g (about 1.75 oz) “Nera di Colonna” olives, 20 g (about 0.7 oz) capers in salt (rinsed well), 4 dried tomatoes, 1 clove garlic, two tablespoons finely chopped parsley and basil, 4 tbs Granverde, salt and pepper.


Finely chop all the ingredients together and leave for a couple of hours so the flavours combine well, check the salt. Cook the pasta and drain when nearly cooked but still firm, toss in the dressing and serve with some chopped basil and parsley.


Recipe by Oretta De Vita