Spaghetti with ajvar, mozzarella and smashed olives
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g spaghetti
- 3 from a jar whole roasted red peppers
- 1/2 clove garlic
- 2 sprigs thyme, stripped of leaves
- extra-virgin olive oil
- 2 tbsp toasted pine nuts, plus extra to serve
- a handful flat-leaf parsley
- 14 kalamata olives
- 1 ball mozzarella or burrata
Method
- STEP 1
Cook the spaghetti in a large pan of boiling salted water until al dente.
- STEP 2
For the ajvar, put the roasted peppers, garlic, thyme and 2 tbsp olive oil in a food processor and whizz until puréed. Add the pine nuts and parsley and pulse a few times until chunky.
- STEP 3
Squash the olives with the flat of a large knife to pop out the stones, then cut the flesh into quarters.
- STEP 4
Drain the pasta, tear in the mozzarella and toss with the pepper ajvar. Divide between two plates then scatter over the olives and more pine nuts, if you like.
