Mediterranean Pasta with California Ripe Olives
6-8 servings
Ingredients
- 1 8 oz (454 g.) pasta box
- 4 cups sliced mushrooms
- 3 cups asparagus cut into pieces
- 4 garlic cloves minced
- 3 large tomatoes, diced
- 1 1/2 cups California Ripe Olives
- 4 tablespoons of extra virgin olive oil or neutral taste
- Salt and pepper
- For serving fresh herbs, such as parsley and basil
- 1/2 cup peeled pistachios
Directions
- Boil water to cook the pasta as directed on package.
- Heat a pan, and when ready, add a tablespoon of oil and the mushrooms. Do not add salt . The pan needs to be really hot, so the mushrooms are seared and they do not release their juice.
- When done, put the mushrooms in the bowl where you intend to serve the pasta when ready.
- In the same pan, add another tablespoon of oil and add the asparagus, add salt. Leave them for about 5-7 minutes, until al dente. Do not let them cook a lot, keep them crisp.
- Place them in the serving bowl with the mushrooms.
- In the same pan, add two tablespoons of oil and add the garlic. Move it constantly so it does not burn, add the chopped tomatoes. Add a handful of salt and pepper. Lower the heat and let them simmer for 7 to 10 min.
- By this time, The pasta must be cooked, drain and put it the serving bowl with the rest of the vegetables. Add the tomatoes and mix well.
- Add the California Ripe Olives, fresh herbs and pistachios.
- Check for seasoning, add salt and pepper if in need.
