Ingredients:
Spaghetti 400 gr
Salsa olive e capperi Coelsnaus
Olive nere Coelsnaus q.b.
Sale q.b.
Method:
Bring a pan of water to the boil, add salt and cook the spaghetti al dente. Place the Coelsanus Olive and Caper Sauce in a bowl to dress the pasta. Drain the spaghetti and add to the pesto in the bowl. Mix to dress the pasta perfectly. Add as many black olives as desired at the end. Dish up the spaghetti at the table and serve.
