Green Olive Sauce With Pasta Fish Or Omelet Recipes

SPICY FISH AND OLIVE SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
• Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
• Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

GREEN OLIVE SAUCE (WITH PASTA, FISH OR OMELET)

Steps:

• In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes.
• Add the both and cream and bring to a simmer.
• Remove from heat, add the olives and let cool for a couple minutes. Taste and add a bit of fresh lemon juice if you like, as well as black pepper and/or red pepper flakes.
• You can keep this as is, or for a more sauce like consistency, feel free to blend/puree.

OLIVE-OIL-POACHED FISH WITH PASTA

Steps:

• Steam the oysters in a little water, 1/4 inch or less, just until they're easy to open. When they're cool enough to handle, open them and cut the meats in half. Meanwhile, cook the squids in the same liquid just until opaque, less than 2 minutes. Take them out with a slotted spoon and reserve the liquid. Turn off the heat.
• Set a big pot of water to boil for the pasta and salt it. In a broad skillet, add the olive oil, garlic and thyme and turn the heat to medium-low. Gently cook all the fish and scallops in the oil, in batches if necessary, flipping and turning as needed. Don't rush and don't worry about browning anything; just cook until each piece is tender, which will be different for each fish, but not more than 10 minutes for any. Do not overcook. Remove with a slotted spoon, leaving the garlic behind. (Discard the thyme.) Season with salt and pepper and put on a platter with the lemon wedges and chopped parsley. Drizzle with oil.
• Add the tomatoes and cayenne to the oil and cook at a lively pace, stirring occasionally, until saucy, 10 to 12 minutes. Start the pasta in the meantime. When the tomatoes are ready, stir in the reserved cooking liquid, oysters and squid and cook a bit longer, another 3 or 4 minutes. Taste and season as needed.
• When the pasta is almost tender, drain it and toss it with the sauce and the basil; cook another minute or so until the pasta is ready. Serve the pasta in bowls, and pass plates on the side for the fish.

UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA

Steps:

• Put on a big pot of water to boil.
• Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
• After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
• Get some green olives.
• Any kind you want, really.
• I just get a bottle of cheap salad olives.
• There are usually a lot of pimento pieces floating around in there.
• We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
• You can get a bit fancier if you want.
• Chop up the olives a bit, not tiny.
• Next the garlic.
• OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
• Those are okay for some things, and I do use them often.
• However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
• I will weep.
• Don't do that to me.
• Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
• Just roll it up in there, then roll it back and forth on the countertop a few times.
• Unwrap it, and the peel should be off or mostly off.
• Do this with lots of garlic cloves.
• LOTS.
• At least a couple per person you're feeding.
• Slice the garlic, but not too thinly.
• In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
• Be generous.
• A handful per person is a good start.
• Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
• Add some light cream, and bring to a simmer.
• Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
• Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
• Toss.
• Serve immediately.
• Bow.
• But be humble.

PASTA WITH FETA AND GREEN OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
• Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
• Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

FISH WITH SIZZLING OLIVE BUTTER

Steps:

• Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
• Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
• Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
• Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.