Pasta with olives and pistachios
2 servings
30 minutes
Pasta with olives and pistachios is an elegant blend of Mediterranean simplicity and refined taste. Olives add a piquant touch to the dish, while pistachios provide a subtle nutty sweetness, creating a rich flavor balance. Toasted in olive oil, they release their aroma, enhancing the dish's texture. Perfectly complemented by parmesan, which adds creamy richness. This dish can be found in cozy Italian cafes and in the kitchens of gastronomy enthusiasts at home. It suits both a light dinner and an exquisite treat for an evening gathering with friends. Its simplicity of preparation makes it accessible, while its rich flavor makes it unforgettable.
1
Cut the olives in half. Chop the pistachios (shelled). Heat 2 tablespoons of oil in a pan and fry the olives with the pistachios. Fry for 7-10 minutes, stirring constantly.
- Black olives: 50 g
- Pistachios: 30 g
- Olive oil: 4 tablespoons
2
Boil the pasta. When the pasta is cooked, drain it. Don't throw away the water, take 2-3 tablespoons and pour it over the nuts. Once the liquid evaporates, remove from heat.
- Pasta: 100 g
- Olive oil: 4 tablespoons
3
Add the pasta to the mixture and add oil, mix well. Serve sprinkled with parmesan.
- Pasta: 100 g
- Olive oil: 4 tablespoons
- Grated Parmesan cheese: to taste
