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Pasta Olivara Recipe

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This recipe for Pasta Olivara, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gates
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb penne or fusilli pasta
1 c. sliced black olives
1 c. frozen baby peas, warmed
4 T. olive oil
1 medium onion, chopped
1 clove garlic, crushed
4 T. butter
1 c. milk
2 t. Penzey's smoky seasoned salt
1 pinch ground cloves
2 T. vinegar
2 eggs, beaten
1/3 c. shredded Parmesan cheese
ground black pepper

Directions:
Directions:
Boil the pasta, Cook the onion & garlic in the olive oil until lightly browned. Add the butter to melt. Add the milk, seasoned salt, & cloves. Heat over medium. When milk begins to simmer, stir in the vinegar and chopped black olives and simmer uncovered for 15 minutes. The sauce should thicken slightly. Try and time it so the pasta & sauce will be done at the same time. Cook the pasta, when done drain but do not rinse. Quickly put the hot pasta in a large serving bowl and toss with the sauce, eggs, peas, & cheese. The heat of the pasta will cook the eggs, but if you are concerned about it, use pasteurized eggs. Toss the pasta well to evenly coat with the sauce. Sprinkle with black pepper and serve.

Number Of Servings:
Number Of Servings:
6 main course/8 side dish
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This recipe came from Penzey's, I tried it and my whole family liked it.

 

 

 

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