• Karine Wlasichuk

Meatless Monday: Green Olive Pasta with Garlic & Herbs

Ah. Those blissful days between Christmas and New Years where you don't know who you are and where you are located (other than in bed, in-between Netflix show binges). Because let's be honest, no matter your religion or customs, chances are your office is closed and you are catching up on your tv subscriptions- the perfect time of year to get your money's worth.

I won't lie, the holidays are a very meaty time of the year for me and between all the roasts and potato mash recipes, I tend to lean towards something a little lighter, fresher, dare I say void of duck fat, when I get a minute alone. This recipe is the perfect example of a typical meal I prepare during those slow, post-family dinner winter days: no cheese, no meat, just olives and herbs. Let those shine.

I have partnered up with California Ripe Olives to show you the perfect Monday night-in dinner option: Green olive pasta with garlic and herbs. Pair with a Chardonnay? Darling, you're set.

These olives are sooo buttery and smooth that they can easily be served on their own as part of a charcuterie board, accompanying any dish or to splash a Martini - they're that good, they don't require a fancy recipe to serve (I won't lie, I ate an entire can just prepping for this recipe). Try them out and let me know how you liked them!

You will need,

Angel hair pasta (1/2 box, about 200 gr)

California Ripe green pitted olives (1 cup, halved)

Fresh parsley and marjoram (1 cup, chopped)

Garlic cloves (5-7 depending on their size, minced)

Olive oil (3/4 cup in total - and drizzle away!)

Chili oil (2-3 drops)

Butter (2 tbsp)

Sea salt, to taste

*You can choose any starch of your liking, I felt like angel hair - or capellini/capelli d'angelo, if you are feeling sophisticated (I hope your heard my overly dramatic Italian accent attempt)

A few simple steps,

1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/3 cup of cooking water. Drain and set aside (I like to drizzle olive oil and toss it a little).

2. In a large pan over medium heat, heat oil and cook garlic for 4-5 minutes before adding the herbs. Stir occasionally, making sure to coat the herbs. Sprinkle with sea salt. Add olives and chili oil for an additional minute of cooking - the olives are very tender and flavourful so not much time is needed!

3. Add butter and allow 30 seconds or so to melt.

4. Gradually add in pasta and cooking water while tossing with the sauce and sizzling butter. Serve and drizzle oil like your life depends on it.

Disclosure: this post is sponsored by California Ripe Olives, but all thoughts and opinions are my own.