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1/2 cup EVOO (good quality)
5 large garlic cloves sliced lengthwise (about 1/3 cup)
1 1/2 cup oil-cured black olives -- pitted and chopped into 1/3-inch pieces
1/2 cup golden raisins
3 tablespoon fine long threads of orange zest
2/3 cup orange juice (fresh is better if you can get it)
1 cup toasted pine nuts
Hot water from the pasta-cooking pot
1/2 teaspoon salt (more to taste -- but those olives are pretty salty!)
1 tablespoon chopped Italian parsley
Put a large pot of water on to boil. Put in the fresh pasta and wait a few minutes before you begin (dried pasta cook for 5 minutes before you begin)
Pour 1/3 cup of the EVOO into a big skillet, scatter the garlic slices and set over medium-high heat. Cook for 1 1/2 minutes, shaking the pan, until
the garlic starts to color.
Drop in the olives, stir and cook for another 1 1/2 minutes, shaking the pan occasionally as the olives start to caramelize.
Scatter in the raisins and cook, stirring, for 30 seconds.
Scatter in the orange zest, cook while stirring for 30 seconds or more until they start to sizzle.
Pour in the orange juice, which should start sizzling right away - stir to moisten until you can see it start to thicken, about 30 seconds.
Toss in the toasted pine nuts, stir to moisten and mix. When the OJ is nearly evaporated, ladle in about 2 cups of the boiling pasta water, and boil
and stir for three minutes or more until reduced by half then stir in 1/4 tsp. of salt. Drain the pasta and add to the pan, stir gently to coat.
Cover and let sit for 2-minutes. Uncover, you can add more pasta water or salt if necessary, but when you are satisfied toss in the parsley and give it
one more stir, then transfer to a serving plate and drizzle with the remaining EVOO.
Recipe Notes: 7 minute sauce
Serves: 4
5 large garlic cloves sliced lengthwise (about 1/3 cup)
1 1/2 cup oil-cured black olives -- pitted and chopped into 1/3-inch pieces
1/2 cup golden raisins
3 tablespoon fine long threads of orange zest
2/3 cup orange juice (fresh is better if you can get it)
1 cup toasted pine nuts
Hot water from the pasta-cooking pot
1/2 teaspoon salt (more to taste -- but those olives are pretty salty!)
1 tablespoon chopped Italian parsley
Put a large pot of water on to boil. Put in the fresh pasta and wait a few minutes before you begin (dried pasta cook for 5 minutes before you begin)
Pour 1/3 cup of the EVOO into a big skillet, scatter the garlic slices and set over medium-high heat. Cook for 1 1/2 minutes, shaking the pan, until
the garlic starts to color.
Drop in the olives, stir and cook for another 1 1/2 minutes, shaking the pan occasionally as the olives start to caramelize.
Scatter in the raisins and cook, stirring, for 30 seconds.
Scatter in the orange zest, cook while stirring for 30 seconds or more until they start to sizzle.
Pour in the orange juice, which should start sizzling right away - stir to moisten until you can see it start to thicken, about 30 seconds.
Toss in the toasted pine nuts, stir to moisten and mix. When the OJ is nearly evaporated, ladle in about 2 cups of the boiling pasta water, and boil
and stir for three minutes or more until reduced by half then stir in 1/4 tsp. of salt. Drain the pasta and add to the pan, stir gently to coat.
Cover and let sit for 2-minutes. Uncover, you can add more pasta water or salt if necessary, but when you are satisfied toss in the parsley and give it
one more stir, then transfer to a serving plate and drizzle with the remaining EVOO.
Recipe Notes: 7 minute sauce
Serves: 4
