Search Results for: Olives preserved
despite being aesthetically challenged, this pasta dish is delicious, i assure you. i used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first. however, one bite and i was sold
— the sauce coated the pasta perfectly and had a nice balance of flavors. briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. your sauce will be redder than mine, though, if you're using different (or less ripe) olives. i used gaeta, a popular...
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