Pasta With Olives, Garlic, And Herbs

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1 cup pitted kalamata olives, rinsed and chopped coarse
1⁄4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and cut into 1⁄4-inch-wide strips
5 tablespoons extra-virgin olive oil
6 garlic cloves, minced
5 anchovy fillets, rinsed and minced
1 tablespoon tomato paste
1⁄4–1⁄2 teaspoon red pepper flakes
2 slices hearty white sandwich bread, torn into quarters
Salt and pepper
1 pound mezzi rigatoni or farfalle
1-1⁄2 cups chopped fresh basil
1 ounce Parmesan cheese, grated fine (1⁄2 cup), plus extra for serving
3 tablespoons chopped fresh parsley
Lemon wedges

Instructions

  1. Combine olives, sun-dried tomatoes, 3 tablespoons oil, half of garlic, anchovies, tomato paste, and pepper flakes; set aside.
  2. Pulse bread in food processor to coarse crumbs, about 10 pulses. Heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add bread crumbs and cook, stirring often, until beginning to brown, 4 to 6 minutes. Stir in remaining garlic and 1⁄4 teaspoon salt and continue to cook, stirring often, until garlic is fragrant and bread crumbs are dark golden brown, 1 to 2 minutes longer. Transfer crumb mixture to bowl and wipe skillet clean with paper towels.
  3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just shy of al dente. While pasta is cooking, add olive mixture to now-empty skillet and cook over medium heat until aromatic and oil has turned rusty red, 4 to 6 minutes. Remove 3⁄4 cup pasta cooking water from pot and add to skillet. Bring to simmer and cook for 2 minutes; set aside while pasta finishes cooking.
  4. When pasta is just shy of al dente, reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add olive mixture to pasta and cook over medium heat, tossing to combine, until pasta absorbs most of liquid, about 2 minutes.
  5. Off heat, stir in basil, Parmesan, and parsley. Add reserved cooking water as needed to adjust consistency. Season with pepper to taste and serve, passing bread crumbs, lemon wedges, and Parmesan separately.

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