Click here to printGreen & Black Olive Putanesca
This week it's all about replicating a lovely Putanesca with Loving Earth Peruvian Olives, using butternut pumpkin as the pasta. Just make sure the ribbons have been marinated with olive oil and sea salt long enough to break down and become soft before you toss the salsa on top! This dish is fun since it seems like it has been cooked, which can be a great surprise for your guests! If you want to keep it a secret that you'll be serving raw putanesca, you can admit the truth once they've gotten over their ooh!'s and ah!'s...
SERVES 4
ingredients
For the ‘Linguine’
- ⅓ butternut pumpkin, sliced paper thin lengthwise in linguine quarter-inch ribbons
For the Putanesca
- ½ cup semi-dried tomato, thinly sliced
- ½ cup Green Olives, pitted and coarsely chopped
- ½ cup Black Olives, pitted and coarsely chopped
- 1 small red onion, thinly sliced
- 1 tbsp shallot, brunoise
- 2 cloves garlic, brunoise
- 3 tbsp olive oil
- 1 fresh chili, brunoise
- 2 tbsp lemon zest
- ½ tsp sea salt
method
- Step 1 : Mix the butternut pumpkin ribbons together with the salt. Leave for five minutes until the butternut pumpkin softens and releases its water.
- Step 2 : Mix all putanesca ingredients together except for the butternut pumpkin and shallots.
- Step 3 : Toss sauce immediately before serving and add a dash of truffle oil.
Article printed from Loving Earth: https://lovingearth.net/