This is one of our favorite weekend lunches. It has a wonderful fresh, mediterranean flavor, and you can make it in minutes from just a few ingredients you’re likely to have on hand. People don’t often think of mint for savory dishes, but here it adds a freshness that’s a delightful complement to the rich, salty flavors of the olives and parmesan cheese.
Of course, this pasta would also make a nice side dish for a dinner of, say, grilled swordfish. For a heartier one-dish meal, though, I sometimes just toss in a couple of cans of good tuna (Julia’s current favorite food) and cut back a bit on the parmesan.
Recipe
(Adapted from Vegetable Harvest by Patricia Wells. Serves four.)
Ingredients
1 cup pitted green olives, drained (I like Lucques or Picholines, but you can use your favorites)
1 pound (.45kg) spaghetti (whole wheat if you’re feeling virtuous)
1 cup (240ml) fresh mint leaves (or 1/2 cup dried)
1/3 (80ml) cup extra virgin olive oil
2/3 (160ml) cup grated parmesan cheese
2 cloves of garlic, coarsely chopped
1 lemon, for juicing
salt and pepper
Instructions
1. Heat a large pot of well-salted water on the stove for the pasta.
2. Put half of the cheese and all other ingredients in the work bowl of a food processor fitted with the blade attachment. Pulse to combine. The sauce should be chunky not smooth. Add a squeeze of lemon juice, taste, and adjust the seasoning with salt and pepper.
3. Scrape the sauce into a bowl large enough for the sauce and the pasta with room left over for tossing.
4. When the water reaches a rolling boil, add the pasta and cook until al dente, usually 6-8 minutes. When the pasta is nearly done, ladle out about 1/2 cup of the pasta water and reserve.
5. Drain the pasta, dump it into the sauce bowl and toss, adding a bit of the pasta water if the dish seems dry.
Serve immediately sprinkled with the remaining cheese.
