Maccheroni alla Chitarra with Herbes de Provence cured olives and fresh goat cheese recipes
Ingredients
- 1 tablespoon sea salt (to boil the pasta)
- 1 lb (455 g) Maccheroni alla Chitarra, Spaghetti or Linguini Fini
- 1/3 cup extra virgin olive oil
- 2 teaspoons dried Herbes de Provence
- 6 large garlic cloves – skinned and finely chopped
- 4 oz (115 g) (1 cup) pitted cured black olives (or olives de Nyons) – coarsely chopped
- 1 tablespoon capers – drained and finely chopped
- 1/3 cup reserved pasta cooking water
- 24 large basil leaves – torn in 1″ pieces
- 1/2 teaspoon sea salt or to taste
- ground black pepper
- 6 oz (170 g) fresh goat cheese – crumbled
- extra-virgin olive oil
- basil leaves
Instructions
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