So easy to make, yet simply delectable—if you keep an assortment of good deli olives on hand, supper is only minutes away. (See photo)
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredient Note
Step 5
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.
Serving & menu ideas
Step 6
Pasta with Olives Piquant served with Lemony Green Beans (page 192) makes a great meal, and it’s easy to prepare both in about 30 minutes. Or try Fresh Tomato & Mozzarella Salad (page 213), served alongside or tossed with the pasta.
