Doctor's Review: Medicine on the Move

August 19, 2017
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Gemelli with Fresh Herbs and Chopped Olives

You can choose your favorite mix of herbs in this sauce or even a single herb that you are particularly fond of; just be sure to use lots of it.

3 tbsp extra-virgin olive oil

3 large cloves garlic, lightly crushed

3 Tbsp. mixed chopped fresh herbs (I use oregano, rosemary, and thyme)

1 c. (115 g) coarsely chopped pitted Gaeta or Kalamata olives, plus 2 Tbsp. brine from the olives

2 ½ lbs (1.2 kg) plum tomatoes, seeded and grated

Kosher or fine sea salt

Freshly ground black pepper

1 lbs (455 g) gemelli, fusilli, or other short, sturdy pasta

While the water is heating, warm the oil and garlic in a large frying pan placed over medium-low heat. Cook, stirring occasionally, for about 5 minutes, or until the garlic releases its fragrance.

Sprinkle in the herbs and the olives and brine and raise the heat to medium. Stir to combine and sauté for about 1 minute, then pour in the tomatoes and season with salt and pepper.

Raise the heat to medium-high and simmer, uncovered, for 15 to 20 minutes, or until the tomatoes have been reduced to a creamy sauce. Turn off the heat and cover to keep warm.

Add the pasta to the boiling water, stir to separate, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup (240 ml) of the cooking water.

Transfer the pasta to the frying pan and gently toss the pasta and sauce until thoroughly combined, adding a splash or two of water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls and serve immediately.

Makes 4 servings.

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