Adventures Recipes

Friday, June 23, 2006

Tomato and Olive Spaghettini

From dazzling delightful delicious magazine

18 ounces spaghetti, uncooked
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
12 ounces cherry tomatoes, halved
9 ounces kalamata olives, pitted and halved
2 tablespoons pesto
1/4 cup Italian parsley, roughly chopped
Salt and freshly ground pepper , to taste
Parmesan cheese, freshly grated, to taste

1. Cook pasta in a large pot of boiling salted water according to package directions.
2. Meanwhile, heat the oil in a large skillet over low heat. Add the garlic and cook gently for about 1 minute or until fragrant. Add the tomatoes and olives, then increase heat to medium and cook, stirring for 1-2 minutes until warmed through. Season to taste.
3. Drain the cooked pasta, reserving 1 cup of the pasta water. Toss the pasta with the tomato sauce, adding some of the pasta water if the sauce is too dry. Add the pesto and the parsley. Check for seasoning and adjust if needed.
4. Serve with freshly grated Parmesan cheese.


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