Isn't it funny how your food tastes change from when you are young to when you are um...not so young. As a child, I didn't like fresh mushrooms (preferring the canned variety), cooked tomatoes, green bell peppers, liver and lima beans. Some things have of course stayed on that list, liver to be exact, and lima beans to a lesser extent. What has changed less are the things I loved: watermelon, steak, fresh tomatoes, olives.
Olives. They have always been at the top of my favorite food list. I love green, black, Greek, any kind of olive. You know how when you go to those holiday parties and there is always a bowl of olives or they have their own little section in a partitioned tray? Well, you could always find me standing right there. Right next to the olives. I pretty much just stood there and ate them until they were gone. Now, that I'm older, I am not nearly so rude. I primly place 4 or 5 on my plate, scuttle off to the corner, eat them, and nonchalantly return back to the table, put 4 or 5 on my plate, and repeat, until they are gone.
So, when I saw Warmed Olive and Garlic Pasta in New Food Fastby Donna Hay, I didn't even have to think about it.
Now, the good...this was quick and easy. Made easily from everything I always have on hand in the freezer, pantry and fridge. The bad..it was just a little too dry. I have nothing against a dry pasta, some of my favorite pasta dishes are dry, but this just needed a little something more. I'm thinking maybe a little bit more olive oil, or maybe dicing the olives so that they give up some of their oily juiciness. But with a little tweaking, this is a very pretty, and super quick and easy weeknight pasta dish.
Warmed Olive and Garlic Pasta
from Donna Hay
14 oz pasta
2 tablespoons olive oil
1 cup fresh bread crumbs
1 tablespoon olive oil
3 cloves garlic, sliced
2 tablespoons rosemary leaves
2 teaspoons shredded lemon rind
1 cup olives of your choice
cracked black pepper
Cook pasta in boiling, salted water per directions.
While the pasta is cooking, heat the 2 tablespoons of olive oil over high heat in a frying pan. Add the breadcrumbs and toast them for about 2-3 minutes, stirring. Remove them to a bowl, wipe out the frying pan and add the 1 tablespoon olive oil. Add the garlic and saute for about 1 minute, add the rosemary, lemon, olive and pepper and cook for 2-3 minutes or until warmed through.
To serve toss the pasta with the olive mixture, and top with the toasted breadcrumbs. Serve with a salad and you have dinner!
This will be my entry for this week's Presto Pasta Nights hosted by Reeni of Cinnamon Spice & Everything Nice.
Only two more days to vote! The race has been really tight, with Smudge in the lead one minute, and back in second place, the next time I check. So, please let's really give him a push these past few days. He promises to not let the fame go to his head. The contest ends December 16th! You can vote once every 24 hours.
Smudge says thank you!