Wednesday, 11 August 2010

En Guete! Green and black

A guest post by Dave about our dinner the other night.

Having made pasta salad with lots of olives in, I got to theorising that you could make a pasta sauce based on olives. Since basic olives in brine aren't very expensive, I decided to give it a try the next night. This is what I came up with:

  • A tin of pitted black olives in brine
  • A jar of pitted green olives in brine
  • Juice of a lemon
  • Two cloves of garlic
  • A bundle of mint leaves
  • Olive oil
  • Salt
  • Pepper

Drain and rinse the olives, peel the garlic. Chop the olives, garlic and mint finely and put them in a bowl. Add the lemon juice, enough olive oil to coat everything, some salt and a lot of pepper.

We had it with some wholemeal spaghetti and the result was intense and delicious. The biggest problem was that the "sauce" didn't adhere to the spaghetti, so next time I make this I want to try running it through a food processor.

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