Spaghetti Alio-Olio

Serves 5-6

  • 16 ounces dry spaghetti
  • 3-4 garlic cloves, minced
  • 2 ounces pitted, sliced black olives
  • 1 ½ ounces olive oil
  • 4 ounces shredded Parmesan
  • To taste kosher salt and cracked black pepper
  • Chopped fresh Italian parsley for garnish

1.  Place spaghetti in salted, boiling water.  Cook to al dente.  Strain, but don’t rinse.

2.  Meanwhile, sauté garlic in olive oil (be careful not to burn).  When spaghetti is ready, drop into sauté pan and toss with oil and garlic.  Add in black olives, and a few ounces of Parmesan—toss together.  Sprinkle each serving with fresh parsley and additional Parmesan.

Published in: on September 8, 2010 at 9:08 pm  Leave a Comment  
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Tomato-Olive Summer Salad

The spice is right

Originally appeared in the July 29, 2010 edition of the Southside Times.

Summer menus are peppered with lighter fare—specialty salads, succulent fruits, and vibrant vegetables.  It’s also a season when our personal menus aren’t quite as “heavy.”  Yet all too often I hear complaints that some low-fat, low-sodium recipes are too bland or too boring.  Here’s a solution:  using fresh herbs and dry spices is an ideal way of eating “lighter” without sacrificing flavor.  More after the jump: (more…)

Published in: on July 29, 2010 at 11:51 am  Leave a Comment  
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