when the mister’s away, i will…….eat olives.
yep. that’s it. the one food mr. lusher will not touch. i got pretty lucky in the husband department if that’s the extent of his pickiness, but i still think it’s strange since he likes olive oil so much & even capers, which are brined & tangy & similarly tasting.
oh well. i’ll just stick to olives when they can easily be left for him & added to my portion, when i’m cooking for myself, or when they’re drowning in my dirty martinis.
i made this for myself when the mister was out with friends one night. it comes together in the time it takes to cook the pasta, which is crucial when i’m home alone, because i don’t feel like putting the effort into a meal for just me & end up eating popcorn. it happens,but i loved every olive-y bite of this.
adapted very slightly from serious eats, originally from nigel slater (serves 2)
1/2 lb wide, flat pasta (i used fettuccine)
8 oz jarred or canned (NOT marinated) artichoke hearts, halved
zest of 1 lemon
juice of half a lemon
4 tablespoons olive oil
1/4 cup fresh parsley, roughly torn
1/4 cup green olives, pitted
salt & freshly ground pepper
freshly grated parmesan, to taste
1. bring a large pot of water to a boil. salt generously. pour in the pasta & cook until al dente, according to package instructions.
2. while the pasta cooks, chop the artichokes into fat, but bite sized, pieces & set aside in a small bowl. add the lemon zest, juice, salt, pepper, olive oil, parsley & olives. gently fold together.
3. when the pasta is cooked, drain & return to the pot. add the mixture from the small bowl, toss to coat & served immediately with grated parmesan on top.