Pasta & olives? It sounded good to me & went down very well with the whole of the family – we will definately be having this again!
I made a couple of changes to the original recipe – I didn’t add any capers (because I HATE them), so added more olives. I didn’t use chilli flakes (because I was giving this to the kids) – oh, and we didn’t have penne (because DD1 asked for curly pasta). Perhaps I should rename this recipe?!
- 200g dried pasta
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1/4 teaspoon dried crushed red pepper flakes (optional)
- 2 tins chopped tomatoes
- 1 teaspoon dried Italian herb mixture
- Freshly ground peppercorns
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
- Heat the oil in a heavy skillet over medium to medium-low heat. Add the garlic, and saute for one minute. Add the olives, and red pepper flakes. Saute for 2-3 minutes. Do not let the garlic burn (this is always a challenge to me)
- Add the diced tomatoes, the Italian herb mixture, and 1/2 tablespoon of the parsley. Season with salt and pepper to taste. Raise heat to medium-high, and bring the mixture almost to a boil.
- Reduce heat to low, and simmer, uncovered, over medium heat for 15-20 minutes.
- Cook the pasta according to the package directions. Drain.
- Add the cooked/drained penne to the skillet, and toss to coat all of the pasta with the sauce.
- Top with the remaining 1/2 tablespoon of parsley, and serve.