Pasta With Black Olive Sauce - {Stringozzi Alle Olive}

By á-174942

Ingredients

• 1 recipe Basic Fresh Egg Pasta (see recipe)
• 3 tablespoons olive oil
• 2 garlic cloves coarsely chopped
• 1 pound white mushrooms cut thick slices
• 2 cups pitted black olives
• 1/4 cup finely-chopped fresh Italian parsley
• 1/2 cup butter
• 1/4 teaspoon red chile flakes
• Salt to taste
• Freshly-ground black pepper to taste
• Parmigiano-Reggiano for grating

Details

Servings 4

Preparation

Step 1

Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch thick ribbons and set aside.

In a 12- to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sautéed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.

Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.

This recipe yields 4 servings.