Wednesday, January 21, 2009

Pasta in Olive Pesto

This is one recipe that I've tried and I'm proud to say that it was toddlers!



8-10 cups water for boiling pasta
1 cup extra virgin olive oil
6 large cloves garlic
2 cups pitted green olives, drained
1 cup grated Parmesan cheese
1 410-gram can diced tomatoes, flavoured with garlic, basil and oregano
1 teaspoon salt
1 500-gram pack spaghetti or fettuccine


Cook pasta as directed on the packaging.

In a saucepan, heat olive oil and garlic over medium heat to gently cook garlic to a light golden color, about three to five minutes. Remove garlic from the oil and reserve both garlic and oil.

In a blender or food processor, combine olives, the cooked garlic and half of the reserved olive oil. Blend or process until olives and garlic are finely diced but not pureed.

Transfer to a serving bowl. Add remaining olive oil, Parmesan cheese and tomatoes. Stir gently with a wooden spoon until blended. Set aside.

Serve pasta with prepared olive oil pesto. Or use olive pesto as a spread or dip for toasted bread.

Makes 2 cups.

* Recipe from Food Magazine. November 2007.

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