Simple olive cream sauce

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

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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