Ingredients
- 350 g spaghetti
- 200 g agretti
- 80 g pitted taggiasche olives
- 30 g butter
- 2 pcs oranges
- salt
- pepper
For the spaghetti and agretti recipe with orange butter, clean the agretti: eliminate the roots and soak them in water, changing it several times. Blanch them in salted water for a couple of minutes. Grate the zest of 1 orange. Squeeze the juice of both citrus fruits, pour it into a large pan and let it reduce for 4-5 minutes; then add the butter and let it cool. Cook the spaghetti in plenty of boiling salted water, draining them a couple of minutes before the times indicated on the package. Let them cook for 1-2 minutes in the pan with the orange butter, adding a ladle of cooking water. Add the orange zest, the agretti, the olives, season with salt and pepper, stir and serve.
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