Recipe: (Italy) Malfadine with Olives

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

October 25, 2021

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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, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is 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

Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ... Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me!
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food. Most of the recipes can be done in 30 minutes or less, and the flavors are forthright. I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed. The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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