Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.
My Private Note
Units: US | Metric
- 1Put on a big pot of water to boil.
- 2Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
- 3After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
- 4Get some green olives.
- 5Any kind you want, really.
- 6I just get a bottle of cheap salad olives.
- 7There are usually a lot of pimento pieces floating around in there.
- 8We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
- 9You can get a bit fancier if you want.
- 10Chop up the olives a bit, not tiny.
- 11Next the garlic.
- 12OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
- 13Those are okay for some things, and I do use them often.
- 14However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
- 15I will weep.
- 16Don't do that to me.
- 17Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
- 18Just roll it up in there, then roll it back and forth on the countertop a few times.
- 19Unwrap it, and the peel should be off or mostly off.
- 20Do this with lots of garlic cloves.
- 22At least a couple per person you're feeding.
- 23Slice the garlic, but not too thinly.
- 24In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
- 25Be generous.
- 26A handful per person is a good start.
- 27Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
- 28Add some light cream, and bring to a simmer.
- 29Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
- 30Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
- 32Serve immediately.
- 34But be humble.
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Nutritional Facts for Unbelievably Creamy Garlic & Green Olive Pasta
Serving Size: 1 (8 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g