Pasta With Olives Piquant Moosewood Recipes

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

PASTA WITH OLIVES PIQUANT (MOOSEWOOD)

Steps:

• Cook pasta until al dente.
• Finely mince olives.
• Combine oil and garlic in a heavy pan, heating over low heat until golden in color.
• Add red pepper flakes, olives and parsley.
• Stir constantly, cooking just until parsley wilts.
• Remove from heat.
• Before draining pasta, dip out 1 cup of the water.
• Drain pasta and transfer the noodles to your serving bowl.
• Toss in your olive sauce.
• Use a little of the cooking water that you saved to "wash" the remaining sauce out of the pan. Toss the water/sauce mix into the pasta.
• Add more cooking water if your pasta seems dry.
• Top with grated cheese.