Olive Pasta

By Elle Green
January 9, 2015
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Author Notes:

This recipe just happened. I needed dinner and grabbed what was on hand: dry pasta, kalamata olives, shallots and cheese. It's now my go-to meal after a long day or when unexpected guests drop by.

Elle Green

Serves: 2-4

  • 1 1/2 cups kalamata olives, chopped
  • 2 shallots, chopped
  • 2 teaspoons thin spaghetti
  • 2 tablespoons olive oil
  • 1/4 cup parsley, chopped
  • 1/3 cup Parmigiano Reggiano cheese
  • sea salt
  1. Place spaghetti in a large pot of boiling salted water. Stir occasionally and cook until al dente, according to the package instructions. Drain the pasta, reserving 1 cup of pasta water.
  2. Heat oil in a large skillet over medium-high heat. Add chopped shallots and cook for 2 minutes, stirring often. Add olives and cook for 3-4 minutes. Stir to prevent sticking. Add pasta and reserved pasta water. Season with sea salt to taste and cook for an additional 2-3 minutes.
  3. Transfer to a serving bowl and top with parsley and Parmigiano Reggiano cheese and enjoy.

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