Also, I’m in the hot seat at Four Plus An Angel this week, which means you get to ask me any little old question you want and my answers will be posted next week. So go ahead, drop by and ask me anything. I can take it.
You know what I love most about blogging? The sharing. The sharing of ideas and thoughts and pieces of ourselves with others who we would not otherwise have the opportunity to know.
I love sharing me with you, and I especially love you sharing yourselves with me.
So let’s all share, shall we? Let’s get our comfy lounging clothes on and sit around in a circle and paint our nails and tell secrets about ourselves.
I’ll go first. You ready?
Here goes (deep breath): I love pasta. In fact, I’m sorta addicted. I’ll eat it in any shape or form. There have been times in my life when I’ve eaten it twice a day. I just love it.
Wait. What’s that? Oh. You already knew that, huh? Well, I’ll work on another secret and be sure to share it with you as soon as I come up with it.
Let’s talk about this pasta dish I just whipped up, shall we?
I had these olives just lolling around in my pantry. And some pasta (when don’t I?). And other stuff. And I was hungry. So I got to work. And then I got to work eating the results of my work. And it was good.
Just a little pinch of red pepper flakes makes a great big impact when they’re simmered with the pasta while it finishes cooking. Combine that with lots of yummy garlic, olive oil and butter…well, how can you lose? You can’t. You really can’t.
Oh. And lots of cheese doesn’t hurt, either. But then I love cheese almost as much as I love pasta.
1 cup pasta, uncooked (long pasta would probably work best!)
1/2 cup olives, pitted and roughly chopped
2 tbs olive oil
2 tbs butter
2 cloves garlic, minced
Juice of 1/2 lemon
Pinch of red pepper flakes (to taste, of course!)
Cook pasta to just al dente in boiling, unsalted water (pasta absorbs flavor from the olives later).
While pasta is cooking, heat olive oil and butter in a saute pan over medium heat until foam subsides. Add garlic and cook for 30 seconds or so. Add olives, lemon juice and red pepper flakes.
Reserve 1 cup or so of cooking liquid and drain the pasta. Add to pan and toss with olive mixture. Add water by the ladleful, just enough to moisten pasta and make a sauce. Allow pasta to finish cooking in simmering sauce.
Serve hot, and ideally with lots of cheese.
What’s YOUR favorite pasta recipe?