Olive Pasta

The California Hines' First Recipe Posting...

I'd like to say that we put a lot of thought into what recipe we'd share first, but we didn't...it had to be this pasta dish!  This is a standby in our home and we've enjoyed it with many friends in every place we have lived.  In fact, we're making it tonight to share with our neighbors.  

I found this recipe in Cook's Illustrated (by David Pazmino) years ago when we lived in Virginia.  Taylor was flying late and I just felt like cooking.  Flipping through the magazine, I came across this recipe...and I'm so glad I did!!  I've made a few changes to better fit our lifestyle.  Basically, I do all of the prep work ahead of time.  Here it is:

OLIVE PASTA

What You'll Need:

•  5TB extra-virgin olive oil
•  6 medium garlic cloves, minced
• 1TB tomato paste
• 1/2t pepper flakes
• 1/4c oil-packed sun-dried tomatoes, rinsed
• 1c (I sometimes use more) pitted kalamata olives, chopped
• salt (to taste)
• 1lb tubular pasta like rigatoni
• Parmesan cheese (to taste)
• fresh parsley (chopped)
• fresh basil (chopped)
• Black pepper
• Lemon wedges for garnish 

I like to do the prep ahead of time.  That way when the guests arrive all I have to do is whip up the sauce, which is super easy.  First, chop up the olives, garlic, and sun-dried tomatoes and throw them into a bowl together.  Add the red pepper flakes.  Set aside or cover with plastic wrap and place in the fridge.

 

Chop the basil and parsley.  Set aside.

Boil the water in a dutch oven and add pasta.

While pasta is cooking, add olive oil to a skillet over medium heat.  Add olive, tomato, garlic mixture.  Add the tomato paste.  Cook until mixture is aromatic and oil is a rusty red color. 

Transfer 3/4c of the pasta cooking water from pot and add to the sauce in the skillet.  Bring to a simmer and cook for two more minutes.

Drain pasta, reserving some water in case you need to add extra liquid.  Combine pasta with the sauce in the dutch oven and toss over medium heat until pasta absorbs most of the liquid.  

Stir in Parmesan cheese.  Remove from stove and add basil and parsley.  Season with salt and pepper (but I've never had to add to it...the fresh herbs do the trick).

*Have yet to try with Quinoa pasta, but I'm sure it would be great.  The sauce is the star of the show.

PS- This recipe goes awesome with some homemade artisan bread!  Will post that recipe at a later time...stay tuned!