Name: Spaghetti alla trappitara
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 500 g spaghetti; 1/2 Glass of Casaliva extra virgin olive oil; 1 Ripe tomato; 30 g pitted olives; 1 Sprig of fresh basil; 1 Teaspoon chilli powder; 2 Tablespoons olive paste; 1 Garlic clove; salt as needed

Spaghetti alla Trappitara: a Brescian take on it.

Looking for a first course with a strong and authentic character that encapsulates the essence of the Italian olive oil tradition? Spaghetti alla Trappitara is a true hymn to the flavors of Molise, where the “trappeti” (oil millers) worked the green gold with passion. This simple yet flavorful recipe enhances the fragrance ofextra virgin olive oil with a touch of chili pepper, the savoriness of olives and the creaminess of olive paste.

👉 A perfect dish for those who love robust flavors and the story each ingredient tells. Accompany them with a good, mellow, dry wine for an unforgettable experience!

Preparation

Slice the garlic and sauté it inextra virgin olive oil,add the chili powder and immediately withdraw the pan from the heat, pouring in the previously chopped tomato.
Cook for 5 minutes over high heat and add pitted olives, a pinch of salt and olive paste.
Season the well-drained spaghetti with the sauce and garnish with basil leaves.

Spaghetti alla trappitara