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1/4 c (2 oz, 1/2 stick) butter Juice from 1 large orange
Finely grated zest of -(about 1/3 cup)
-2 large oranges Lots of freshly ground
20 Greek olives (kalamata) -black pepper
-pitted and chopped 1/3 c Chopped fresh basil leaves
2 lg Garlic cloves, fine chopped 1/4 c Grated parmesan cheese
4 servings
Melt butter in a medium skillet. Add orange zest, olives, and garlic,and
cook for 1 minute. Add orange juice and pepper and cook for another
minute. Toss with hot pasta, add basil and parmesan cheese, and toss again.
Serve at once. Pass extra grated cheese and the pepper mill for each person
to add to taste. RECOMMENDED PASTA: 3/4 pound spaghetti or linguine. Serves
4.
Finely grated zest of -(about 1/3 cup)
-2 large oranges Lots of freshly ground
20 Greek olives (kalamata) -black pepper
-pitted and chopped 1/3 c Chopped fresh basil leaves
2 lg Garlic cloves, fine chopped 1/4 c Grated parmesan cheese
4 servings
Melt butter in a medium skillet. Add orange zest, olives, and garlic,and
cook for 1 minute. Add orange juice and pepper and cook for another
minute. Toss with hot pasta, add basil and parmesan cheese, and toss again.
Serve at once. Pass extra grated cheese and the pepper mill for each person
to add to taste. RECOMMENDED PASTA: 3/4 pound spaghetti or linguine. Serves
4.
