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
cups kalamata olives, chopped
teaspoons thin spaghetti
tablespoons olive oil
cup parsley, chopped
cup Parmigiano Reggiano cheese
- 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.
- 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.
- Transfer to a serving bowl and top with parsley and Parmigiano Reggiano cheese and enjoy.