Linguine with olive and parsley salsa

Name: Linguine with olive and parsley salsa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Narrow ribbon noodles (linguine); 7-10 Tbsp salt, coarse pepper; 2 Federation Parsley; 1 small onion; 2 Garlic cloves; 50 g green olives without stone; 3 TABLESPOONS Capers (glass); 100 ml good olive oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Narrow ribbon noodles (linguine)
7-10 Tbsp salt, coarse pepper
2 Federation Parsley
1 small onion
2 Garlic cloves
50 g green olives without stone
3 TABLESPOONS Capers (glass)
100 ml good olive oil

Directions

1
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the package instructions.
2
Wash parsley and shake dry, pluck the leaves and chop them coarsely. Peel onion and garlic and chop very finely. Cut some olives into thin rings and put aside. Purée the rest of the olives with parsley and 2 tbsp. capers with a hand blender to a paste.
3
Stir in onion, garlic, olive rings, remaining capers and oil. Season salsa with salt and pepper.
4
Drain the noodles and collect some cooking water. Put the noodles back into the pot, mix immediately with the salsa. If necessary, stir in some cooking water. Season again with salt and pepper.