|Title:||Pasta With Olives Piquant|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 lb. spaghetti or other pasta
1 1/2 c assorted pitted olives
4 garlic cloves- minced
3 T olive oil
1/2 c minced fresh parsley
1/4 t crushed red pepper flakes- optional
Grated Pecorino Romano or Parmesan cheese- optional
|Directions:||Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, mince the olives by hand or in a food processor. If you use a food processor, pulse the olives for only a few seconds - until finely chopped but not pasty.
In a heavy skillet on low heat, cook the garlic in the oil until golden. Add the parsley, red pepper flakes, and chopped olives. Cook, stirring constantly, just until the parsley is wilted and the olives are heated through. Remove from the heat.
When the pasta is done, reserve a cup of the cooking water, then drain the pasta and place it in a serving bowl. Add the olive mixture (swirl some of the cooking water in the skillet to get the last bits of olive out). Toss, and if the pasta needs more moisture, add more of the cooking water. Serve topped with grated cheese if you wish.
***Choose a selection of olives, being sure to include kalamatas for their rich, briny taste, and some meaty big green olives. Olives stuffed with pimientos, garlic, or lemon peel will add bits of color and flavor.
|Makes:||4 to 6 servings|