Spaghetti Aglio, Burro Ed Olio, Con Le Olive |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Spaghetti with Garlic, Butter and Oil, with Olives I threw this together one night on one of my No Beau to cook for, it's getting late to fix a complicated meal nights, just grabbing whatever looked good. It turned out so good and I was so pleased with the results, it was pointed out to me on zaar I should jot it down. Very simple, very quick. It can be tweaked for preference too, next time I might add red pepper flakes. This makes one serving, but is easily multiplied for number of servings needed. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 garlic clove, finely minced |
1 pinch fresh marjoram, fresh is best, but whatever you have on hand |
fresh ground black pepper, to taste |
6 -7 kalamata olives |
3 -4 fresh basil leaves, torn into pieces |
fresh grated parmesan cheese |
pasta (i used spaghetti the first time i made this, linguine or angel hair would work too) |
Directions:
1. While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
2. After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
3. Throw in kalamata olives so they can warm with the sauce.
4. When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
5. Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.
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