Warmed Olive and Garlic Pasta

Fast, simple, with an abundance of flavors and a modern twist, this pasta dish is both satisfying and delicious.
Perfect for a rainy summer evening.

                                                Warmed Olive and Garlic Pasta
                                                               Adapted from:
                                                                new food fast
                                                                  donna hay

Ingredients:
14 oz fresh or dry pasta
2 tablespoon olive oil
1 cup fresh bread crumbs
1 tablespoon olive oil, extra
3 cloves garlic, sliced
2 tablespoons rosemary leaves
2 tablespoons shredded lemon rind
1 cup olives, your choice
cracked black pepper

Place the pasta in a saucepan of boiling salted water and cook 4-5 minutes (for fresh pasta) or 8-12 minutes (for dry pasta) or until al dente.Drain.
While the pasta is cooking, place the oil in a frying pan over high heat. Add the breadcrumbs and toast them, stirring, for 2-3 minutes or until golden brown. Set aside. Wipe the pan clean and heat the extra oil. Add the garlic and cook for 1 minute or until lightly golden. Add the rosemary, lemon, olives and pepper and cook until warmed through.
To serve, toss the olive mixture through the warm pasta and top with the toasted bread crumbs. Serve with a green salad.

Note: I recommend reserving 1/4 cup of pasta cooking water to add to the sauce. This will loosen the sauce so it can coat the pasta.

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