Mediterranean Pasta with California Ripe Olives


  • 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


  1. Boil water to cook the pasta as directed on package.
  2. 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.
  3. When done, put the mushrooms in the bowl where you intend to serve the pasta when ready.
  4. 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.
  5. Place them in the serving bowl with the mushrooms.
  6. 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.
  7. 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.
  8. Add the California Ripe Olives, fresh herbs and pistachios.
  9. Check for seasoning, add salt and pepper if in need.