Pasta al Paté di Olive

Makes 2 to 3 servings

Ingredients

• pasta
• 200 g kalamata olives
• 6 cloves of garlic
• parmigiano
• olive oil

With a mezzaluna knife (or whatever really), chop the garlic and olives until they form a very fine paste. Put a few generous spoonfuls of olive paste, a couple tbsp of olive oil and a small mound of grated parmigiano in each plate. Cook the pasta until al dente, drain, add it to the plates. Mix. Eat.

Note

Yes, chopping the stuff is time consuming and annoying, but the effort will make everything taste better. You can use a blender, just don’t tell me.

This is very garlic-y, feel free to chage the amount of garlic to your taste. More is better.

Section author: Carlo