OUR RECIPES
Flamenco pasta
A colorful and flavorful Mediterranean dish full of freshness and simplicity. This delicious recipe combines perfectly cooked al dente spaghetti with the bold taste of “Maestro de Oliva” green and black olives, balanced by the natural sweetness of cherry tomatoes and the aromatic touch of fresh parsley and basil. Lightly coated in tomato sauce and extra virgin olive oil, it offers a harmonious and elegant culinary experience. Ideal for a healthy and tasty meal on any occasion.
30 min
Ingredients
Serves 4
| Qty | |||
|---|---|---|---|
Spaguetti Pitted green olives Pitted black olives Cherry tomatoes Leek Fresh parsley Fresh basil Extra virgin olive oil | 300g 80g 80g 4 60g 20g 10g 10ml | ||
Directions:
Step 1: Boil the spaghetti
- Bring a large pot of salted water to a boil. Add 300 g of spaghetti and cook until al dente (firm to the bite), following the time indicated on the package (usually 8–10 minutes).
Step 2: Drain and rest the pasta
- Drain the spaghetti (do not rinse). Drizzle with 1 tablespoon of extra virgin olive oil, mix gently, cover with a lid, and let it rest for 3–4 minutes.
Step 3: Prepare the leek and olives
- While the pasta rests, finely chop 60 g of leek. Slice 80 g of green olives and 80 g of black olives lengthwise.
Step 4: Sauté the leek
- In a large frying pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped leek and sauté for 3–4 minutes until soft and fragrant.
Step 5: Add the olives
- Add the sliced green and black olives to the pan. Stir well and cook for 1–2 minutes, allowing the flavors to blend
Step 6: Incorporate the pasta and sauce
- Add the rested spaghetti to the pan. Pour in your desired amount of tomato sauce (around 150–200 ml is ideal) and mix thoroughly. Let everything simmer together for 2–3 minutes so the pasta absorbs the flavor.
Step 7: Add fresh ingredients
- Cut 4 cherry tomatoes in halves. Chop 20 g of fresh parsley. Add both to the pan just before removing from heat, and mix gently.
Step 8: Serve and garnish
- Use a chef’s fork or tongs to plate the pasta into deep bowls. Decorate each portion with a fresh basil twig (from the 10 g of basil)..