- 1 pound bow tie pasta*
- 2 1/2cups kalamata olives
- 1/4 cup pignoli nuts
- 2 medium garlic cloves, minced
- 1/3 cup sun-dried tomatoes in oil, well drained and coarsely chopped
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon freshly ground black pepper
- 3/4 cup Parmesan cheese, shredded
- 3/4 cup extra-virgin olive oil
- 6 sprigs flat parsley leaves, coarsely chopped
- 1 cup pasta water
*Do not add any salt to pasta water or the sauce, as the olives are already salted.
Cook pasta according to package directions. In the meantime, in a food processor, add 2 cups of the olives, pignoli nuts, garlic, sun-dried tomatoes, capers, black pepper, cheese, the olive oil, and process all until smooth.
When the pasta is cooked, reserve 1 cup of the pasta water, then drain it. Put the pasta back in the same pan, and add all the ingredients from the food processor. Add about half of the pasta water, and gently stir to make sure the pasta and sauce are well combined. Add a little more water if it seems too thick, and stir. Transfer it to a serving dish and garnish with the remaining olives, a few pieces of sun-dried tomatoes, some coarsely chopped parsley, a good sprinkle of freshly ground black pepper, and a good drizzle of olive oil. Serve at once.
Serves 4 to 6.
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- 2 medium size fennel bulbs
- 2 blood oranges
- 1 organic lemon (reserve skin for grating)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Take out and discard the outer tough leaves of the fennel. Rinse the fennel and dry with paper towels. Reserve the fern part and rinse and dry as well. Slice the fennel into thin wedges. Peel the oranges and cut into sections. Place the reserved fennel fern in a serving dish to form a bed. Alternate slices of fennel and orange sections on top of the fern. In a small bowl add the lemon juice, oil, lemon zest, salt and pepper to taste, and whisk everything well. Pour over the fennel just before serving.
This salad is so delicious, quick, and simple to make, that you simply must try it.
Serves 4 to 6
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