Last Night’s Dinner

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Sauce of Black Olives, Orange, Pine Nuts and Golden Raisins

As part of my personal use-it-up challenge, I tried a new pasta recipe last night. It was from Lidia’s Family Table, one of my all-time favorite cookbooks. I had never tried this sauce because it just sounded odd. It is called Sauce of Black Olives, Orange, Pine Nuts and Golden Raisins. Olives and orange juice …?
I have never made a bad thing from this book, so I decided to try it. I followed the directions almost exactly, only I didn’t have enough pine nuts, so I added 1/2 c of walnuts. The resulting sauce was really good. No particular ingredient stood out and it all blended together beautifully into an elegant, satisfying sauce. If I were going to change one thing about it, I would sprinkle a little Parmesan sauce on top at the end, but it was good just as it was, too.
Pasta with Black Olives, Orange, Pine Nuts and Golden Raisins
Ingredients:

1 lb linguine or similar pasta
1/2 c olive oil
5 garlic cloves, chopped
1.5 cups black olives, chopped
1/2 c golden raisins
3 Tbs orange zest
2/3 c orange juice
1/2 c pine nuts
1/2 c walnuts
2 c. hot water from the cooking pasta
salt

Directions:

1. Add your pasta to boiling, salted water and start it cooking.
2. Put 1/2 c olive oil in a pan. Add garlic. Cook for 1.5 minutes, stirring often.
3. Add olives. Cook for 1.5 minutes
4. Add orange zest. Cook for .5 minute.
5. Pour in orange juice. Stir. Let it thicken about 20 seconds.
6. Add pine nuts, raisins, and walnuts to the mix.
7. When the sauce has cooked down, add two cups of pasta water. Let the sauce cook down to about half. This took about 7 minutes for me.
8. Stir in 1/4 tsp of salt and 1 Tbs of olive oil.
9. Add the pasta to the sauce and stir to coat. Serve right away.

Cost of Dish:
Pasta: $.25; Olives: $1; Raisins: $.25; Olive oil: $.15; Garlic: free from the garden; Orange Juice: $.50; Walnuts: $.35 (I got a really good deal on these last summer); Pine nuts: $1.50.
Total Cost: $4 or $2 per person

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