Spaghetti with Nova Pitted Leccino Olives

Spaghetti with Nova Pitted Leccino Olives


First course


About 75 minutes

Recommended product

Pitted Leccino Olives

Net Weight: 950 g


Today we offer a tasty recipe with Leccino Olives of Nova. Follow all the steps indicated by our chef and success is assured!

  1. In a saucepan combine the anchovies with fennel seeds and melt gently.
  2. As soon as you get a thick bottom, turn off the heat and add 3 tablespoons of stoned Nova Pitted Leccino Olives.
  3. Grate the caciotta in another container and put it aside.
  4. In a pot with boiling water, add spaghetti and cook.
  5. Use a ladle to scoop some spoonfuls of starch that forms on the surface during cooking and pour it on the mixture with anchovies.
  6. Boil the spaghetti and drain them when they are still very "al dente".
  7. Combine the pasta with the seasoning, over low heat.
  8. Only when it is warm, add 2/3 of the caciotta and stir well. Attention! It is very important not to add the cheese to heat, otherwise the passage in the oven will tend to crumble.
  9. Line 4 portions of spaghetti with 4 aluminum sheets each and distribute the spaghetti inside.
  10. The remaining caciotta cheese (1/3) must be worked with a little olive oil, so as to form a creamy mixture.
  11. Pour the mixture and distribute over the 4 portions of spaghetti the remaining olives,
  12. Complete with another round of oil and close the nests with their own aluminum paper.
  13. Bake at 180 a.s. for about 20 minutes
  14. Each diner will open their own foil.
Enjoy the meal!

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