FOR THE OLIVE PESTO :

1 cup pitted UNICO Medium Pitted Olives

3 Unico Flat Fillets, Anchovies

2 Tbsp. Unico Capers

1 Tbsp. Unico Marinated Artichoke Salad, minced

½ cup Unico Premium Extra Virgin Olive Oil

1 heaping Tbsp. freshly grated pecorino or romano cheese or 3 Tbsp.

freshly grated parmigiano reggiano cheese

salt and freshly ground black pepper to taste

FOR THE SPAGHETTI :

1 lb. Unico Spaghetti / Unico Spaghettini (450 g)

salt and freshly ground black pepper to taste

1 Tbsp. chopped fresh parsley

PREPARATION: Combine all the ingredients except the cheese and seasoning in a food processor and pulse the machine on and off until the ingredients are finely minced but not completely pureed. Transfer the pesto to a bowl. Stir in the pecorino cheese and season lightly with salt and pepper. Set aside (1 ½ c. pesto)

Cook pasta according to directions on pkg. until pasta is tender but firm to the bite. Scoop out 1 cup of the pasta cooking water and put ½ of it in a large skillet. Season with salt and pepper. Add the parsley and about 1 cup of the olive pesto. Toss everything quickly until pasta and sauce are well combined. Add a bit more reserved pasta water or pesto if needed.

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