Pasta with Olives and Tomatoes

10 Dec

DH had lunch with a client in Wilmington, Delaware’s Little Italy district. And that may not sound like much, but smaller cities take their Little Italy districts very seriously (Want proof? Go look up the crime stats for Baltimore’s Little Italy and compare it to those for the surrounding city. Little Italy indeed!).

We didn’t sit down to dinner until 8:30 last night, both propping our eyes open with toothpicks. I’d fixed this in the afternoon, chilled it, and popped it into the microwave once things settled down enough for us to eat, not expecting much reaction at that time of night. DH took a bite, looked at me, and said, “Seriously? This is better than what I had for lunch today.”

Love. That.

This started as a recipe from Everyday Food, which is part of the Martha Stewart empire. I’m not a huge Martha fan, but this looked simple and tasty. And it was. The garlic and olive brine infuse the olive oil, making this simple-looking dish pop with flavor. It’s good warm or room temp. And I’m really looking forward to leftovers tonight.

My only caution on this one is to watch the Parmesan. It’s salty, and so are the olives. Taste this before you add more cheese when you put a scoop on your plate. This would be great with some shrimp, diced chicken, or even some sliced smoked salmon, which is what I plan to add in next time.

To make it, you’ll need:

1 pound pasta (I used rotini; Martha recommended penne)

1/4 cup extra-virgin olive oil (don’t skimp on the cheaper stuff!)

2 garlic cloves, crushed or finely minced

2/3 pound cherry tomatoes, halved (I used 1 1 /2 pints)

1 tsp dried oregano

1/4 tsp crushed red pepper

1/3 cup Kalamata olives, pitted and sliced

1/4 cup grated Parmesan

(Martha wanted parsley in this. I think parsley tastes like old shoes, so we skipped it. Ick.)

Cook and drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the garlic and stir for about 30 seconds, just until you start to smell it (don’t let it burn!). Add the tomatoes, oregano, and red pepper. Reduce the heat to low and cook, stirring occasionally, until you start to see juice in the bottom of the pan–it was about 6 minutes for me.

Add the sauce, olives, and cheese to the pasta, Stir to combine. Enjoy.

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One Response to “Pasta with Olives and Tomatoes”

  1. michele December 10, 2010 at 9:46 am #

    Looks good Kim!

    You’re parsley comment made me laugh. Have you ever tried Italian parsley – -or flat leaf parsley? It’s really 100 times better than the curly “American” parsley. It’s the only one I use and it’s really good.

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