Spanish
olives was something I use to pick out of the salad when we had
company. My sister use to put the black ones on her fingers, but to me,
the green were more tasty. I loved the pimento center. Delicious. Since I
am an olive and pasta lover, I thought why not combine the two. I have
eaten this cold and water and both were very good. Its just a matter of
your preference.
Ingredients:
3 cups of Spanish olives (the ones with the Pimentos inside) if you don't like them just the green will do
3 large garlic cloves
1 large bunch of fresh parsley
1 cup of olive oil
juice from 1 lemon
1 lb. of pasta, I used springs
Directions:
Bring
water to boil and cook pasta. In the meantime, add all ingredients
except the olive oil to a food processor and begin to pulse adding in
the oil slowly. When all is combined, add to a medium size fry pan to
heat through if you are serving hot.
When pasta
is cooked, drain and add in olive mixture, toss well and serve.
Definitely serve with some crusty bread. What a treat from the regular
pasta toppings.
