Ingredients:
Mixed olives, about 1.5 cups, pitted and finely diced in a mini food processor or similar (I like a mixture of marinated spicy Greek olives, kalamata and green, but there are many options)
Heavy or double cream, 0.5 cup
Crushed red pepper flakes, 0.5 tsp (optional)
Garlic, crushed, 4 cloves
Olive oil, 2 tbsp
Salt and freshly ground pepper to taste
Directions:
1. Saute garlic and crushed red pepper in olive oil until garlic is softened.
2. Add olives, quickly sauteing for 2-3 minutes.
3. Add cream. Stir until warmed through and flavors well merged.
4. Add salt and pepper if needed.
5. Toss with pasta or serve over chicken or fish.
The story:
It really is that simple. My mom made a sauce similar to this several years ago and served it over cheese tortelloni, alongside some spicy chicken (recipe to be posted soon!).
Heavy or double cream, 0.5 cup
Crushed red pepper flakes, 0.5 tsp (optional)
Garlic, crushed, 4 cloves
Olive oil, 2 tbsp
Salt and freshly ground pepper to taste
Directions:
1. Saute garlic and crushed red pepper in olive oil until garlic is softened.
2. Add olives, quickly sauteing for 2-3 minutes.
3. Add cream. Stir until warmed through and flavors well merged.
4. Add salt and pepper if needed.
5. Toss with pasta or serve over chicken or fish.
The story:
It really is that simple. My mom made a sauce similar to this several years ago and served it over cheese tortelloni, alongside some spicy chicken (recipe to be posted soon!).
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