Ingredients with Measurements:
- 1 pound of Spatlo pasta
- 1/2 cup of pitted Kalamata olives, sliced
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Spatlo pasta and cook until al dente, according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Add the sliced olives and chopped sun-dried tomatoes to the skillet and sauté for 2-3 minutes until heated through.
4. Add the cooked Spatlo pasta to the skillet and toss to combine with the olive and sun-dried tomato mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Spatlo pasta can be substituted with any other type of pasta.
- Kalamata olives can be substituted with any other type of olives.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped spinach or kale for extra nutrition.
- Use different herbs such as basil or oregano for a different flavor profile.
Tips and tricks:
- Be sure to salt the pasta water for added flavor.
- Reserve some pasta water to add to the skillet if the dish is too dry.
- Use high-quality olives and sun-dried tomatoes for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl for a family-style meal.
- Garnish with additional olives and sun-dried tomatoes for added color.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the dish is too dry, add some reserved pasta water to the skillet.
Food safety advice:
- Be sure to cook the pasta and other ingredients to the appropriate temperature to avoid foodborne illness.
Food history:
- Spatlo is a type of pasta that originated in Italy.
Flavor profiles:
- Savory, salty, and slightly spicy.
Serving suggestions:
- Serve as a main dish for a quick and easy weeknight meal.
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