Spaghetti Aglio, Olio and Olives 
Wednesday 12 October, 2016
250 gms - Spaghetti
2 cloves Garlic &1/2 inch Ginger (together 1 tsp)
1 Tbsp - Extra virgin olive oil
To taste - Salt
1 tsp - Pine nuts (toasted)
1 tsp - Oregano
1 tsp - Chilli flakes
6 pcs - Black olives
Boil the pasta, till al dente.
Strain and reserve the liquid for later use.
Heat a pan, add the garlic and ginger.
Reduce heat and add 4 cups of spaghetti in it.
Sprinkle salt and toss it.
Add few tablespoons of the reserved water and cook on high heat, tossing and stirring rapidly.
A drizzle of fresh olive oil reintroduces its uncooked and fruity flavour.
Increase the heat, add the pine nuts, oregano, chilli flakes and olives.
Saute and remove from the heat and cover it with a lid.