Olives pack lots of flavor. They add a salty, brininess that can’t be matched. When I’m eating light and want to add richness and depth to a salad or pasta, for example, I reach for olives.
There are so many varieties to choose from, and even more options when you consider stuffed olives. I often enjoy large olives stuffed with garlic and jalapeno. Or ones spiced with peppery red chile.
I like to keep an array of olives in the fridge to snack on, and to add to certain dishes. They are a standout staple in my kitchen.
There are many pasta dishes that can be made with olives. But perhaps the most famous is called puttanesca. The name has an unsavory history, but the dish is amazing.
Some say the name derives from the Italian word for ladies of the evening. It is told in this version of the story that the harlots would make this dish with its intoxicating fragrance to lure customers to their brothel. There are less dicey stories associated with the meaning of the name, and the actual origin of the sauce, as well. But I’ll say this: the sauce is easy and quick, and a nice change from our usual spaghetti night.
Enjoy food made fresh!
Pasta Puttanesca 1 pound dry spaghetti or linguine 3 tablespoons olive oil 6 cloves garlic, peeled and crushed ½ teaspoon crushed red pepper flakes ½ cup pitted Kalamata olives ¼ cup capers 28-ounce can finely diced tomatoes Prepare pasta per package instructions. Retain a cup or so of pasta water when you drain the pasta, and set aside.
In a large skillet, heat oil over medium heat. Add garlic and crushed red pepper flakes. Cook until fragrant, about 3 minutes. Discard garlic. Add olives and capers and cook for 4 to 5 minutes until capers begin to brown and get crisp. Add tomatoes with juice. Reduce heat to medium-low and simmer for 15 minutes.
If sauce is a little thick for your liking, add some reserved pasta water, a little at a time, to thin the sauce to desired consistency.
Gently toss prepared pasta in the sauce and serve immediately. Makes 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
- Log in or Subscribe to post comments.
