FOODIE FRIDAY: Recipe from Cook/Author DOMENICA MARCHETTI!
The Glorious Pasta of Italy by Domenica Marchetti (Chronicle Books 2011)
Welcome to FOODIE FRIDAY! October is officially DOMENICA MARCHETTI month! Every Friday in October, we’ll be featuring a Foodie Friday blog devoted to food critic/journalist/cook/author Domenica Marchetti. Today features a special recipe from Domenica’s book. (If you missed Part 1 & 2 of our Q&A with here, here are the links: https://paulayoo.com/blog/?p=1014 and https://paulayoo.com/blog/?p=1025)
I worked with Domenica when we were both reporters for The Detroit News back in the early ’90s. Since then, Domenica has gone on to write for The Washington Post and publish several acclaimed cookbooks.
We are also hosting a signed book giveaway contest with Domenica. Please comment on this blog (or on any Foodie Friday blog this month) and you will automatically be included in the prize drawing. Or you can email me at paula at paulayoo dot com to join the drawing. A winner will be picked at random and will receive a signed copy of Domenica’s latest book, THE GLORIOUS PASTA OF ITALY (Chronicle Books 2011). The winner will be announced on Friday October 28, 2011.
For more info on Domenica, here are her links:
(Keep reading after the jump for a special recipe from Domenica Marchetti!)
Meet food critic/author/cook Domenica Marchetti!
Gemelli with Fresh Herbs and Chopped Olives
Adapted from The Glorious Pasta of Italy, by Domenica Marchetti (Chronicle Books, 2011)
“I like to use an earthy mix of garden herbs in this sauce. You can choose your favorite mix, or even a single herb that you are particularly fond of; just be sure to use lots of it.”
“Makes 4 servings”
“3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3 tablespoons mixed chopped fresh herbs (I use oregano, rosemary, and thyme)
1 cup coarsely chopped pitted olives (I use a mix of green and purple), plus 2 tablespoons brine from the olives
1 (28-ounce) can diced tomatoes
Kosher or fine sea salt
Freshly ground black pepper
1 pound gemelli, fusilli, or other short, twisted pasta
1/2 cup freshly grated pecorino romano cheese”
“Bring a large pot of water to a rolling boil and salt generously.
“While the water is heating, warm the oil and garlic in a large frying pan placed over medium-low heat. Cook, stirring occasionally, for about 5 minutes, or until the garlic releases its fragrance (do not let the garlic brown). Sprinkle in the herbs and the olives and brine and raise the heat to medium. Stir to combine and sauté for about 1 minute, then pour in the tomatoes and season with salt and pepper to taste. Raise the heat to medium-high and simmer, uncovered, for 15 to 20 minutes, or until the tomatoes have thickened to a sauce Turn off the heat and cover to keep warm.
“Add the pasta to the boiling water, stir to separate, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
“Transfer the pasta to the frying pan and gently toss the pasta and sauce until thoroughly combined, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving bowl or individual bowls and serve immediately with a little cheese sprinkled on top.”
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Thanks Domenica for a delicious recipe!
To participate in our book contest drawing, please comment on this blog or email me at paula at paulayoo dot com to be included in the prize drawing for a signed copy of THE GLORIOUS PASTA OF ITALY from Domenica!
The winner of our contest will be announced on Friday October 28th.
Stay tuned for next week’s blogs, too. Until then… as always, Happy Writing! WRITE LIKE YOU MEAN IT! 🙂
4 Responses
Yum! (Although I was hoping for that fettuccine with savoy cabbage, cream, and caraway seeds recipe.) I can’t wait to make this later on in the week. Thanks!
Let us know how the recipe works out for you, ML! 🙂 And yes, the other recipe also sounds yummy. 🙂
Oooh, sounds great! Hubby was just saying we should make more recipes with olives in them. 🙂
I am in a cooking class and my new assignment is to find green olive recipes and this one by far looks the best. I can’t wait to try this. Thank you for the great post!
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