Spaghetti with Green and Black Olives
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chef’s knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic. Diluting the garlic with a bit of water before sautéing ensures a mild, even garlic flavor and helps to prevent burning. Although not a pantry item, parsley adds a fresh herbal flavor and should be used if you have some on hand.
Instructions
- Heat oil, garlic, and 1/2 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, green and black olives, lemon juice, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
If you have garlic and olive oil on hand, you have the makings of a basic sauce for pasta; we wanted to develop a garlic and oil pasta recipe with perfect proportions that would create a sauce with balanced flavors quickly and easily. Our final pasta with garlic and oil recipe used 1/3 cup of extra-virgin olive oil (pure olive oil was deemed too bland) for 1 pound of spaghetti. Four medium cloves of garlic delivered flavor without overwhelming the pasta. We passed the garlic through a garlic press and diluted it in a little bit of water to guarantee even distribution and prevent burning.
Before You Begin
The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chef’s knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic. Diluting the garlic with a bit of water before sautéing ensures a mild, even garlic flavor and helps to prevent burning. Although not a pantry item, parsley adds a fresh herbal flavor and should be used if you have some on hand.
Instructions
- Heat oil, garlic, and 1/2 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, green and black olives, lemon juice, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.
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