Pasta With Black Olive Sauce - {Stringozzi Alle Olive} Recipe - Cooking Index
1 | Basic Fresh Egg Pasta - (see recipe) | |
3 tablespoons | 45ml | Olive oil |
2 | Garlic cloves - coarsely chopped | |
1 lb | 454g / 16oz | White mushrooms - cut thick slices |
2 cups | 474ml | Pitted black olives |
1/4 cup | 36g / 1.3oz | Finely-chopped fresh Italian parsley |
1/2 cup | 99g / 3.5oz | Butter |
1/4 teaspoon | 1.3ml | Red chile flakes |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
Parmigiano-Reggiano - for grating |
Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch thick ribbons and set aside.
In a 12- to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.
Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C19) - from the TV FOOD NETWORK
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