Monday, December 14, 2009

Warmed Olive and Garlic Pasta

Olive Pasta


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.

Olive Pasta


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
Serves 4

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.
Vote for Smudge

Smudge says thank you!

35 comments:

George Gaston said...

Pam, this is a wonderful recipe for a simple, yet flavorful pasta dish. I, too, like olives of all types and enjoy them alone or as part of a recipe. I am definitely putting this on my list to try. Many thanks...

Joy said...

I can just see you in a corner at a party, with an olive stuck on the end of each finger.

A Year on the Grill said...

I voted again...

still no liver for me (horrible smell too). I used to add olives to my list, but now LOVE EM!!!

Kim said...

Oh Pam- you really did have me laughing out loud regarding your improved etiquette on eating olives! Reading this post was a real hoot. The pasta looks great!

La Table De Nana said...

I can't wait to make this..Olives are at the top of our list.. so is pasta:)

Rachel Cotterill said...

I love olives, too. And garlic :)

Kat said...

I sure hope Smudge wins, if I were on that site, I would for sure vote for him, he is so beautiful. What will be his reward for putting his face out there?
I love olives too. When we lived in Ohio and went to the market on Saturdays (well mom and dad did) they would bring home some boxes (the kind you get chinese take out in) of olives in oil and oh so delicious. They did not last long.

Betsy from Tennessee said...

Hi Pam, One of the food which I have never developed a flavor for is black olives. I love the green ones though. BUT--your pasta looks delicious!!!!

I do love LIVER and LIMA BEANS.. In fact there are FEW foods I don't eat, one of them being black olives. I'm not crazy about winter tomatoes or store-bought tomatoes either. LOVE the home-grown variety--but not those nasty yellow looking ones..

Thanks for that pasta recipe.
Hugs,
Betsy

buffalodick said...

Little by little, I have learned to like olives..

chapot said...

Bravo, it's splendid, suddenly I am hungry

Marjie said...

I love your "Vote for Smudge!" ad every day.

The things I love have remained constant, and I've learned to love more foods as I got older. I still don't eat mushrooms, or liver, or olives. But everyone else loves olives, so this looks like a great side dish to me!

Pam said...

Oh my that looks SO fresh and light!

Bee Happy!

Natashya Kitchen Puppies said...

Mmm, pasta and olives - two of my best friends!
Looks tasty. Maybe a ladle of pasta water would have helped the dry?

theUngourmet said...

I am and always have been CRAZY for olives. I still hate liver! This pasta looks amazing!

Grace said...

i don't like olives…yet. give me some time though, because if they're always displayed in such a lovely and appetizing manner, i'll be addicted before ya know it.

Amy said...

Peas are something I hated as a kid, but now I love them and include them in a lot of dishes...but yes, I would agree, that olives are something I have always enjoyed. I specifically remember at Thanksgiving time, placing whole black olives on all 10 fingers and popping them into my mouth. One by one.

Barbara said...

Simple and delicous! I adore black olives too. Most of us would have the ingredients in our pantries. Can't wait to try your recipe.

Antoinette said...

Sounds delicious! Next party of mine you come to, I will have an olive dish just for you. No need to be coy about it. LOL

Gloria said...

This look really awesome and tatsy, love the pics! gloria

noble pig said...

The contrast with those olives looks fantastic!!

My Carolina Kitchen said...

Gorgeous pasta Pam. I too love olives. I just discovered Donna Hay. I found a copy of her magazine at Fresh Market the other day. Very inspiring. I didn't know she had a cookbook. Oh no, now I'll want still another cookbook.
Sam

Chris said...

Gorgeous looking dish! I don't care if it was a bit dry. That's what cream is for:)

Kevin said...

This sounds like a really nice and simple and tasty pasta!

Fresh Local and Best said...

This is a beautiful pasta dish. I adore olives and always have, any kind, they all taste good!

Patricia Scarpin said...

When I saw the recipe I thought "that sounds like a DH type of recipe! - and I don't even own that book, Pam!
:)

I think that adding a bit of olive oil would make it better, indeed, as you say.

Joanne said...

I have always loved black olives but am only just now starting to get into kalamatas and green olives. My tastes have changed so much from what they were when I was a kid that it's insane.

This pasta looks fantastic. I bet you could also add some slow-roasted tomatoes for some moistness. Yum!

Kim (@ Paper Apron) said...

Wow. You had me at hello with this photo! This pasta is beautiful and the olives and lemon rind sure sound good.

When I was about 15 years old, I asked for a mammoth jar of olives for my birthday. My mom didn't take me seriously and I was rather bummed until I grew up and got to buy them by the scoopfuls every week at the market. I'm addicted and I'm okay with that.

All Our Fingers in the Pie said...

I just made a simple pasta last night and forgot I had olives in the fridge. This looks delicious. I love simple pasta with good ingredients.

Heavenly Housewife said...

This is a beautiful and simple recipe. I'm going to put it into my bookmarks. Thanks for sharing it :)

ARLENE said...

Oh, I love olives, too. Now that I'm a teeny little bit older, I like the bitter ones, too. In fact, I have some lovely Greek ones in the fridge. I love dry pasta, so this would be a hit with me (not so with the man of the house, unfortunately, but we can add some oil and broth to his). Thanks for a great idea.

Chef Fresco said...

I was so super picky as a kid too! And definitely didn't like any of those foods either. Luckily things have changed :) Your pasta looks delicious!

Cinnamon-Girl Reeni♥ said...

I too love olives, and always have. This reminded me of how I used to put them on the ends of my fingers and eat them off one by one when I was a kid. Your pasta looks incredibly delicious! Thanks for sending it to Presto Pasta Nights!

Ruth Daniels said...

Well, I must admit, I've always loved liver and I did eat the canned mushrooms my mother seemed to favor, but frankly, that was probably just because I had nothing to compare. Great post and delicious looking dish.

I always love Donna Hay's truly simple, unbelievably easy and over-the-top delicious recipes.

Thanks for sharing this one with Presto Pasta Nights. Hope to see lots more of your tasty pastas in 2010

Wishing you and yours a joyous Holiday season and a healthy & prosperous 2010.

SweetPeaSurry said...

Maybe you could add a bit of diced tomato?

Peter M said...

I love olives and rosemary and this light pasta dish is perfect for the post-Christmas big eats!