Best Herby Pasta With Garlic And Green Olives Recipes
HERBY PASTA WITH GARLIC AND GREEN OLIVES
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Parsley Olive Butter Basil Garlic Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
- Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
- Divide pasta among bowls and drizzle with more oil.
UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA
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.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 30m
Yield 1 pot
Number Of Ingredients 8
Steps:
- 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.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
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