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Olive Pasta

Ingridients:

  • Spaghetti [ristoranti]
  • Stuffed Olives
  • EVOO [extra virgin olive oil]
  • Salt
  • Vinegar/Lime/Lemon
  • Pepper
  • Olive Oil

  So this is the easiest pasta you can ever make, there’s no excuse and say “I don’t know how to cook! “

  First thing you do is cut some stuffed olives, about 10 pieces each.  [10 pieces with garlic and 10 pieces with jalopeño] Chop it, mince it or use a food processor.  Next is to boil water.  Open the package of spaghetti Ristoranti and break it in half and dump it in the boiling water.  Ristoranti is basically a thinner version of a regular spaghetti.  I don’t normally cut my pasta in half but since there’s no sauce, you will feel like you’re just eating pasta.  Its easier to get an olive in every bite when you break the pasta in half.

  Anyway, make sure you don’t over cook the pasta, the package says 5 mins, so taste it at 5 mins and every minute after or until you think its done.  When its done, dump ALL the water out.  [Add cold water or an ice cube if you think you’re over cooked it to cool it down]  

  After you take out all the water, this is time where you put your flavors in. First thing, your basic seasonings: Salt and Pepper. Now stuffed olives has a salty taste so don’t add too much salt. Next add 1 tablespoon of vinegar but most people don’t have it handy,  you can either put some lime or lemon but its not really necessary. Then, add 4 teaspoon of extra virgin olive oil or just use the cap for measuring, which is like a teaspoon. Finally, add your chopped stuffed olives in and Mix.  Viola you’re a done! 

And if you’re lazy enough not to read the direction.  The main direction are in bold letters, you’re welcome.  

-Logan

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