Whole spaghetti served with tapenade

Components

• 100 grams of whole spaghetti pasta
• 1/2 cup (teaspoon) of pitted black olives
• Half a tablespoon of capers
• Half a clove of garlic
• three nuts
• 1 teaspoon of lemon juice
• One tablespoon of olive oil
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Place a pan with 2 liters of water and one tablespoon of salt over high heat.

1. While the water heats, make the tapenade. On a cutting board, use a sharp knife to finely chop the olives, capers, half of the garlic clove, and the nuts. Continue chopping until the mixture becomes a paste.
2. Place the tapenade into a large bowl for serving the dough. Stir in lemon juice and olive oil. Season with salt and freshly ground pepper, mixing thoroughly. Be cautious with the salt since olives and capers are naturally salty.
3. Once the water is boiling, add the noodles and cook them following the package directions.
4. Drain the water thoroughly and move the spaghetti to the bowl containing the tapenade. Stir thoroughly to coat all the strands. Serve right away.