Unbelievably Creamy Garlic & Green Olive Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put on a big pot of water to boil.
  • Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
  • After 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.
  • Get some green olives.
  • Any kind you want, really.
  • I just get a bottle of cheap salad olives.
  • There are usually a lot of pimento pieces floating around in there.
  • We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
  • You can get a bit fancier if you want.
  • Chop up the olives a bit, not tiny.
  • Next the garlic.
  • OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
  • Those are okay for some things, and I do use them often.
  • However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
  • I will weep.
  • Don't do that to me.
  • Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
  • Just roll it up in there, then roll it back and forth on the countertop a few times.
  • Unwrap it, and the peel should be off or mostly off.
  • Do this with lots of garlic cloves.
  • LOTS.
  • At least a couple per person you're feeding.
  • Slice the garlic, but not too thinly.
  • In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
  • Be generous.
  • A handful per person is a good start.
  • Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
  • Add some light cream, and bring to a simmer.
  • Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
  • Pour 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.
  • Toss.
  • Serve immediately.
  • Bow.
  • But be humble.
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