Malfadine with Olives
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Malfadine is a curly-edged ribbon of pasta wider than fettuccine.  In this recipe the pasta is seasoned with a soffritto of very finely chopped olives cooked very quickly with parsley and garlic so that they are heated rather than cooked.  This preparation is a fine first course or accompaniment to Grilled Squid.  You can also keep the olives chunkier as in the photo.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 20 minutes

1 cup very finely chopped imported black olives

3 tablespoons extra-virgin olive oil

3 tablespoons finely chopped fresh parsley

1 garlic clove, finely chopped

Salt and freshly ground black pepper to taste

1/2 pound malfadine

1. Put the olives, olive oil, parsley, and garlic in a flame-proof casserole and turn the heat to medium-high.  After the soffritto ingredients have been sizzling for 2 minutes remove from the heat and season with salt and pepper.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Toss the pasta in the casserole with the olives until all the pasta is coated.  Serve immediately.

Variation: 

Note: 

Posted: 12/26/2006

Referenced Recipes:

Grilled Stuffed Squid