End of the Month Fav: Linguini and Olive Oil Trio
October 30, 2005
At the end of the month, everyone is broke (including me) and eating the last of their stock pile of groceries. I personally turn to eating pasta as a way to tie me over until payday. IWhichever way you like it, the recipe is especially apt for spring and summer weather because it can also be eaten at room temperature. So leave the marinara in the cupboard and try this recipe.
You will need:
- 1/2 package of DeCecco brand linguini,
- bunch of fresh basil, parsley, chopped
- 3 fresh cloves of garlic,
- 2 tbsp capers,
- 10 kalamata olives,
- 1 tomato, diced
- salt, pepper,
- 1/2 olive oil,
- parmesan cheese.
Cookware: Pot to boild pasta, bowl to mix ingredients.
Step One: If you are cooking for one or two, cook at least 1/2 of the box of linguini (4 servings yield). Be sure to boil the water first, add 1 tsp of salt and then add the pasta, fanning it out in the pan to cook evenly. Cook according to directions (usually 11 minutes). Drain and rinse in cool water.
Step Two: Take 6 leaves of basil and chop them up fine. If you don't have basil, use parsley for the cheaper version of this dish and chop up about a handful worth. Add this to the large bowl along with 1/2 cup of olive oil, 3 crushed and minced garlic cloves, 2 tsp of salt, 1 tsp of fresh ground pepper. Stir this up.
Step Three: I use cherry tomatoes and you should too, or else use tomatoes on the vine. Cut one half of the tomato into small bite size pieces (add more if you like). You can stop here and simply combine the pasta, the ingredients from step two, and some fresh grated parmesan cheese, or continue to step four for my favorite version of this dish.
Step Four: Chop about 8 kalamata olives (if serving for 2, and be sure to take the pits out). The easiest way to pit olives is to press the olive down on the cutting board with a spoon. Whatever you do, DO NOT use black olives for this dish! Combine the olives with 2 tbsp of capers. Add these ingredients to the olive oil mixture and tomatoes, then pour the pasta in coating it well. Serve in large pasta bowls with parmesan cheese.
I am now out of fresh veg for any more meals and so I will be blogging about groceries tomorrow. Until then, serve and enjoy.