Bowtie pasta with olives makes a simple summer meal
Mary Bilyeu | Contributor
Pasta is one of the great foods in the universe, because it can be served in so many, many ways. Some dishes are very complicated, but others are blissfully simple.
I had bought some olives to serve with salami and cheese as an antipasto, and thought they might be a nice addition to an easy dinner one evening. The mixed olives - Kalamatas as well as herb-marinated green ones — offered both flavor and color. A little garlic, a pinch of red pepper flakes for zest, and the meal was served.
How perfect for a delicious dinner on a gorgeous summer evening!
Bowtie Pasta with Olives
1 12-ounce box bowtie pasta
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
generous pinch of red pepper flakes
6 ounces mixed pitted olives, chopped
parmesan, for serving
Prepare pasta according to directions.
In a small saucepan, heat oil over medium heat. Add garlic and red pepper flakes; cook for 1 minute. Add olives, and cook for 2 minutes.
Drain pasta and toss with olives and oil. Sprinkle with parmesan (or leave the cheese off to make it vegan).
Serves 4.
Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
You should visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. And be sure to look for her monthly articles about holiday foods and traditions in the Washtenaw Jewish News.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.