PASTA: New Potatoes w/Olives & Bowtie Pasta

[Guest guest]

* Exported from MasterCook II *

 

New Potatoes w/Olives & Bow-Tie Pasta

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 4 Preparation Time :0:40

Categories : Italian Pasta

Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 small (1 lb) new red potatoes

salt

1/2 pound (about 4 cups) bow-ties (farfalle) OR

orecchiette

4 large romaine lettuce leaves

12 Kalamata or Spanish green olives, OR

1 to 2 Tbsp black or green olive paste

3 scallion

6 tablespoons grated Parmesan cheese

1/2 cup olive oil

1/4 cup dry white wine

freshly ground black pepper

 

1. Scrub the potatoes clean with a vegetable brush; then place them

in a medium size saucepan and cover them with 1 quart of water. (If

any of the potatoes are substantially larger than the rest, cut them

in half or even quarters.) Bring the water to a boil, reduce the heat

to medium, partially cover the saucepan, and cook until the potatoes

are just tender, 15 to 20 minutes.

 

2. Once the potatoes are cooking, bring a large pot of salted water

to a boil. Add the pasta and cook until it is tender but still firm

to the bite, 8 to 10 minutes.

 

3. Meanwhile, rinse the lettuce leaves, pat them dry, and cut them

crosswise into shreds. Place the shredded romaine in a large mixing

bowl. Pit and chop the olives, and add them to the mixing bowl. Trim

the scallions and cut them into thin slices. Add them to the mixing

bowl along with the Parmesan, olive oil and white wine. Toss the

ingredients together and season to taste with salt and pepper.

 

4. Drain the pasta, add it to the other ingredients in the bowl, and

mix thoroughly.

 

5. Drain the potatoes, set them on a cutting board, and carefully (so

you don't burn yourself) cut each one into 8 to 12 chunks. Add these

to the pasta, season with salt and pepper and toss well. Serve

immediately or at room temperature.

 

Second Time Around: Serve leftovers of this dish as a salad. To each

2 cups of leftovers add a generous tablespoon of basic vinaigrette

dressing.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe takes a few more minutes than others in this book

because of the potatoes, which add a bit to the cooking time. Here I

take the trouble to pit and mince black olives instead of relying on

black olive paste becasuer there is precious little other preparation

involved. the white wine sharpens the other flavors, but you could

substitute 1 or 2 Tbsp cider or white wine vinegar if you prefer.

 

This is so good and filling that it is plenty for dinner. Still, you

might want to complete the meal with a simple dessert.