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Remember that willful jar of olives that I bought some time ago,
and told you about here? The
one I drove around town in an effort to open? Once I did get it open, I was off
and running making one olive dish after another. You’re going to see a couple
of them this week, including this quick, easy, and tasty pasta dish. It’s great
as a light starter when served in small portions, or satisfying as a main dish
when served in larger ones. I can never get enough olives, so if you’re the
same, give it a try. By the way, fresh dill is an absolute must here. I liked
this so well, that I plan on having a lot of dill in this summer’s garden.
Garlic and
Green Olive Pasta with Dill
As seen in Sweet
Paul
¼ c. olive oil
4 garlic cloves, thinly sliced
2 thick slices country-style bread, broken into small pieces
20 green olives, pitted and broken into pieces
2 T. fresh dill
1 lb. cooked spaghetti
Salt and white pepper
4 garlic cloves, thinly sliced
2 thick slices country-style bread, broken into small pieces
20 green olives, pitted and broken into pieces
2 T. fresh dill
1 lb. cooked spaghetti
Salt and white pepper
Heat oil over medium heat in a large pan. Add
garlic, bread, and olives.
Cook the mixture
until the bread and garlic turn golden, taking care not to burn the garlic.
Add dill and cooked pasta, and mix well. Season with salt and pepper and serve.
Serves 2-4.
