Monday, September 12, 2005

Multigrain Pasta with Olives and Grape Tomatoes

Multigrain Pasta with Olives & Grape Tomatoes

Prep time: 15 minutes (or as long as it takes to boil the water for the pasta)
Cooking time: 10 minutes
Serves 2

Multigrain pasta – I used a half a box for the two of us, but up to you
1 tbsp salt
2 cloves fresh garlic, minced
¼ cup extra virgin olive oil
½ cup pitted Kalamata olives
1 cup grape or cherry tomatoes, cut in half
1 tbsp capers, drained
½ cup fresh Italian (flat leafed) parsley, coarsely chopped
Pinch dried, crushed red chili peppers
Good Parmigiano Regaggio cheese, grated

1. Bring water to a boil in a large pot. Add salt, stir and add pasta. Cook as directed for al dente (usually 8-10 minutes)

2. In a large skillet, over medium high heat, sauté the garlic and olive oil just until you get the aroma of the garlic (2 minutes or so). Add the tomatoes, olives and capers. Toss and sauté for another 3-4 minutes.

3. Drain the pasta well and add to the skillet. Toss and add the parsley. You can either add the chilis here or let everyone add their own at the table along with the cheese.

Related links:

No comments: