in Italy

Spaghetti with pickled vegetables

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Ingredients for 2 servings:

  • 300 g spaghetti, cook all’dente
  • 8 tomatoes, dried, pickled
  • 100 g olives, black
  • 1 tsp chili oil
  • 2 garlic cloves
  • 6 tbsp olive oil
  • some balsamic vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Alternative to Aglio e Olio, just as quick

I deliberately omitted salt from this dish because the pickled products are already salted. Roughly chop the sun-dried tomatoes. Pit the olives. Peel and finely chop the garlic. Sauté all ingredients, except the spaghetti, in hot olive oil. Deglaze with a dash of balsamic vinegar (the amount according to your taste) and let it reduce slightly. Add a ladleful of the spaghetti cooking water and bring back to a boil. Spread the sauce over the spaghetti and serve hot. You can enrich the dish with 5-6 anchovies; simply chop them roughly and add them while frying.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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