Sicilian Spaghettini

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb spaghettini
• 1/3 cup extra virgin olive oil (good quality)
• 1 tablespoon garlic clove, finely chopped
• 1 teaspoon crushed red pepper flakes
• 2 cups grape tomatoes, halved
• 1 cup pitted nicoise olive, chopped
• 1 cup bocconcini (or bite-sized bocconcini balls, fresh mozzarella)
• 6 tablespoons pine nuts, toasted
• 1/3 cup fresh flat-leaf parsley, chopped

Recipe

• 1 cook spaghettini, according to package directions.
• 2 meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
• 3 cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
• 4 remove skillet from heat, stir in tomatoes, olives and bocconcini.
• 5 drain pasta, reserving some of the cooking liquid; add pasta to skillet.
• 6 heat pasta in skillet over medium heat, tossing until just coated with sauce.
• 7 stir in pine nuts and parsley.
• 8 add some of the reserved cooking liquid if pasta seems dry.
• 9 serve immediately.