PENNE WITH TOMATOES AND OLIVES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c. pasta; penne, rotelli or fusilli
1/2 tsp. salt
Water
1 Tbsp. olive oil
3 garlic cloves, minced
3 Tbsp. minced parsley
8-10 red pepper flakes
1/2 small onion, diced
2 medium-sized tomatoes, diced
12 Kalamata olives plus 3 Tbsp. Kalamata juice
Zest and juice of a Lemon
Salt, freshly ground black pepper
Freshly grated Parmesan cheese
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Directions: |
Directions:1. Cook pasta in boiling water seasoned with 1/2 tsp. salt until almost tender. Drain (or scoop into sauce), reserving pasta liquid.
2. While cooking pasta, make sauce. Put a puddle of oil in 10 or 12" skillet. In it, place garlic, parsley and pepper flakes in separate little piles and cook until aromatic and garlic starts to turn golden. Add onion, mix with garlic, cook until tender.
3. Add tomatoes, olives and juice. Season with salt and pepper. Keep over heat just long enough to warm.
4. Add cooked pasta, lemon zest and juice and enough pasta liquid to moisten. Season to taste.
5. Scoop onto two plates. Sprinkle with Parmesan and serve.
Copyright © Zona Spray, 2003 |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Nothing could be easier than this dish. It is refreshingly light and full of flavor. Serve it with a Tuscan wine, preferably a red to marry with the tomato and olive flavors.
When making pasta for two people, I break all the rules and cook pasta in a 2 1/2 qt. saucepan filled 2/3 full with water. Remove pasta before it is too tender, and stir it after you've added it to the boiling water or it can stick together in the pot.
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