Are you ready to elevate your pasta night with a dish that’s as vibrant as it is delicious? Introducing the Black Olive and Arugula Pasta—a delightful Italian recipe that combines the briny richness of black olives with the peppery freshness of arugula. In just 25 minutes, you can whip up a meal that not only tantalizes your taste buds but also impresses your guests! Perfect for a quick weeknight dinner or a fancy gathering, this pasta dish is sure to become a new favorite. Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 cup black olives, pitted and sliced
- 2 cups arugula
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, prepare the other ingredients. Slice the black olives into thin rounds and set aside. Wash the arugula leaves and pat them dry with a clean kitchen towel.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water. Transfer the pasta directly to the skillet with the garlic and olive oil.
- Add the sliced black olives to the pasta and toss gently to combine. If the pasta seems dry, add a small amount of the reserved pasta water to help create a light sauce.
- Season the pasta with salt and freshly ground black pepper to taste. Stir to distribute the seasoning evenly.
- Remove the skillet from heat and gently fold in the fresh arugula leaves. The residual heat will slightly wilt the arugula without overcooking it.
- Plate the pasta in individual serving bowls and generously sprinkle with grated Parmesan cheese.
- Serve immediately while hot, garnishing with additional fresh arugula leaves if desired.
Tips
- Choose the Right Pasta: Opt for a pasta shape that holds sauce well, such as fusilli or penne, to ensure every bite is flavorful.
- Don’t Overcook the Pasta: Aim for al dente pasta for the best texture; it should have a slight bite to it. Remember, it will continue to cook a bit once mixed with the hot ingredients.
- Enhance the Flavor: Feel free to add a pinch of red pepper flakes to the garlic while sautéing for a hint of heat that complements the olives beautifully.
- Fresh Ingredients Make a Difference: Use fresh arugula and high-quality olives for maximum flavor. If you can find them, opt for Italian black olives for an authentic touch.
- Reserve Pasta Water: Always reserve some pasta water before draining. This starchy water can be a lifesaver for adjusting the sauce’s consistency.
- Garnish Generously: Don’t skimp on the grated Parmesan! It adds a rich, nutty flavor that ties the dish together perfectly. Consider adding extra arugula on top for a fresh finish.
- Serve Immediately: This dish is best enjoyed fresh. Serve it right away to keep the pasta and arugula at their best texture and flavor.
Nutrition Facts
Calories: 313kcal
Carbohydrates: 45g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
