CHOPPED OLIVE AND GARLIC SPAGHETTINI 
MAKES 4 SERVINGS

In the tradition of Italian cooking, pasta is often tossed with a good quality olive oil sauce rather than a rich cream or heavy Bolognese sauce. We’ve enhanced the old tradition of Olio Aglio adding chopped olives for flavour and interest. Delicious! 
 
½ c. (125 mL) good quality extra virgin olive oil
6 garlic cloves, slivered
1/3 c. (75 mL) finely diced cooking onion
2 hot peppers, seeded and finely minced or 1 tsp. (5 mL) dried crushed red pepper
½ c. chicken stock or bouillon, heated
3 firm, ripe tomatoes, diced
¼ c. (50 mL) coarsely chopped, pitted calamata olives
2 tsp. (10 mL) tomato paste
2 tbsp. (30 mL) chopped fresh basil
2 tbsp. (30 mL) chopped fresh oregano
250g. thin pasta, such as spaghettini
Fresh shaved Parmesan
Fresh ground black pepper

Have all ingredients chopped and measured before beginning to cook. Gently heat oil on a small, deep saucepan just until almost warm. Add garlic, onion, and minced hot peppers and gently simmer with oil bubbles breaking the surface. (You want to be sure the garlic and onion does not fry, just cook.) Slowly stir in stock and continue to cook over medium low heat for 5 minutes for flavours to blend. Add olives, tomatoes, tomato paste and fresh herbs and continue to simmer just until ingredients are heated through. Remove from the heat. Meanwhile, cook pasta in boiling salted water until tender to the bite. Drain but do not rinse. Return to pot and olive and tomato sauce. Gently toss together and serve with fresh Parmesan if you wish. Season with fresh ground black pepper to taste.