ZESTY SPAGHETTI
• 300g
dried spaghetti or 500g fresh
• 80ml (1/3 cup) Jingilli
extra virgin olive oil
• 1 cup fresh white breadcrumbs
• 3 garlic cloves, thinly
sliced
• 1 cup baby rocket leaves,
washed & dried
• 10 Jingilli Classic Kalamata
olives, pitted and sliced
• 2 tsp finely grated lemon
rind
• 1tbs fresh lemon juice
• 1/4 cup baby capers,
drained and rinsed
• 1/3 cup sliced green
shallots
• 1/4 cup chopped fresh
flat parsley
• freshly cracked black
pepper & sea salt
Cook
pasta in large saucepan with salted water until al dente.
Reserve 1/2 cup of the cooking water before draining pasta
into a colander. In a frying pan, heat a third of the Jingilli
oil over a medium heat. Add the breadcrumbs and garlic and
cook until golden and crisp stirring occasionally. Remove
and set aside. Place drained pasta back into the saucepan,
add the pasta liquid, rocket, Jingilli olives, lemon rind,
juice, capers, shallots and parsley. Stir well and season
to taste. Before serving fold through the crumbs
and garlic. Serve pasta onto individual plates and drizzle
with Jingilli extra virgin olive oil.
