Tuesday, October 19, 2010

Spaghetti with Garlic, Olives, and Herbs

Posting two pasta dishes in a row? You've think I'd gone pasta crazy. I'd have a hard time arguing that, but in this case, it's actually my oldest daughter, Writer Girl. The one who likes making candy? She's discovered she likes to make pasta dishes, too.

This offering is a simple, vegetarian, spaghetti recipe that gets it's flavors from aromatic olives, garlic, and herbs. It's a perfect break from heavier meals. The original recipe comes from Julia Della Croce, but this is our version. modified to make it slightly easier to make.

Equipment needed
Large Skillet
Small Skillet
Large saucepan
Measuring cups and spoons
Kitchen knife

1/2 cup Extra Virgin Olive Oil
6 large Garlic cloves, Very finely chopped
3 tablespoons flat-leaf parsley, chopped
1 teaspoon Fresh Marjoram, chopped
1/3 cup Black Olives, Pitted and Sliced
Pinch Red Pepper Flakes, crushed
1 pound Spaghetti
Salt, to taste
1/4 cup Fresh Bread Crumbs, lightly toasted

Combine all but 2 Tablespoons of the olive oil and the garlic in a deep, broad skillet. Turn the heat to medium low and saute until the garlic softens and begins to color lightly, about 5 minutes. Stir in the parsley, marjoram, olives, pepper flakes and warm through, about 20 seconds. remove from heat.

Meanwhile, bring 4 quarts of water to a boil. Add 1 1/2 tablespoons of salt and the spaghetti. Cook until al dente, stirring frequently to prevent the strands from sticking together. Drain the pasta, reserving some of the cooking water to moisten the pasta sauce.

While the pasts is still dripping and moist, transfer to the skillet with the sauce and toss together. If it needs more moisture add a little of reserved cooking water.

In a separate small skillet, heat remaining olive oil and add the bread crumbs. Saute over medium low heat, until crunchy. Sprinkle the crumbs over the pasta, and serve.

Makes 4-6 servings.

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