RCI-ND.005.0090.001
Olive Pasta and Fresh Fig and Baby Spinach Salad
Olive Pasta and Fresh Fig and Baby Spinach Salad from the Recidemia collection
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- x 6 ounces thin Pasta1 unit(capellini)
- green olive1/2 cupquartered
- red bell pepper1/3 cupdiced
- green bell pepper1/3 cupdiced
- x cloves garlic2 unitminced
- dsh Cayenne1 unit
- 1/4 tsp
- 1 1/2 unit
- 1/4 cup
Method
1
Bring a large pot of salted water to a boil over high heat.
2
Add the capellini pasta to the boiling water and cook according to package directions until al dente, approximately 8-10 minutes.
9 minutes
3
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
4
Add the minced garlic to the warm oil and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
5
Stir in the diced red bell pepper and green bell pepper, cooking for 3-4 minutes until the peppers begin to soften.
3 minutes
6
Add the flour to the skillet, stirring constantly to coat the peppers evenly and create a light roux.
7
Fold in the quartered green olives, cayenne, and salt, mixing gently until all ingredients are combined and the flavors are distributed.
8
Drain the cooked pasta, reserving 1/4 cup of pasta water, then add the pasta to the skillet with the olive and pepper mixture.
9
Toss the pasta gently with the mixture for 1-2 minutes, adding reserved pasta water as needed to create a light, cohesive sauce.
2 minutes
10
Divide the warm olive pasta among four plates and serve immediately.