Spaghetti Aglio, Burro Ed Olio, Con Le Olive
- Reviews 1
Ready In: 15 mins
Serves: 1
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 garlic clove, finely minced
- 1 pinch fresh marjoram, fresh is best, but whatever you have on hand
- fresh ground black pepper, to taste
- 6 -7 kalamata olives
- 3 -4 fresh basil leaves, torn into pieces
- fresh grated parmesan cheese
- pasta (I used spaghetti the first time I made this, linguine or angel hair would work too)
Directions
- While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
- After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
- Throw in kalamata olives so they can warm with the sauce.
- When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
- Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.
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