Simple traditional dishes are always the most loved—after all, what could beat a classic spaghetti aglio e olio? And if it’s served with an extra touch, like sun-dried tomatoes marinated in Extra Virgin Olive Oil… the result is absolutely sublime!
Ingredients for 2 servings
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200 g Colavita Whole Wheat Spaghetti
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10 Colavita Sun-Dried Tomatoes
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50 g Colavita Pitted Olives
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1 shallot
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1 clove garlic
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2 tablespoons Colavita Extra Virgin Olive Oil
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Salt
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Pepper
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Fresh oregano
Peel and chop the shallot. Crush the garlic, wash and roughly chop the fresh oregano.
Cut the sun-dried tomatoes into strips and chop the olives.
Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat and sauté the shallot and garlic for a couple of minutes.
Add the sun-dried tomatoes, reduce the heat, and cook for about 10 minutes, adding a few tablespoons of pasta cooking water if needed.
Add the olives and season with salt and pepper.
Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente. Drain and add them to the sauce with a ladle of pasta water, tossing well.
Serve with cheese of your choice and fresh oregano.