Prep 15 mins
Cook 10 mins
This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes!
- olive oil
- 3 cloves garlic, chopped (large)
- 3 large fresh tomatoes, diced
- 16 green olives, chopped
- 16 black olives, chopped
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup fresh parsley, chopped
- spaghetti or vermicelli
- freshly-grated pecorino cheese or freshly-grated parmesan cheese
- As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.
- Warm over medium heat.
- Put in the garlic and allow it to flavor the oil.
- Add the fresh tomatoes, green and black olives.
- Saute for about 4 minutes until warmed.
- Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.
- Toss and sprinkle with the grated cheese.
Most fine. I rinsed the green olives to get some of the salt out, and used a 14oz can of tomatoes: it being that time of year. This was the first time I have ever tried pecorino cheese, and it turns out to be made from sheep’s milk. But, hey, Italian sheep. My wife found pecorino to be too strong for her taste, however, the rest of us loved it. Next time I will have some parmesan out too. A fast, easy to make pasta, worthy of a restaurant.
This has to be one of my favourite pasta recipes, simply because it's very simple, non-greasy, light, and absolutely yummy! I had to substitue the parmesan cheese with mozarella, but that didn't make much of a difference. One good variation is to substitute capsicum for olives. Use 1 capsicum for every 4 olives, and chop them finely. You might have to saute the tomato-capsicum mixutre a little while longer for the capsicum to cook, or you can saute it just enough for the nice crunchy feel :)