Spaghetti with Black Olives and Orange Zest, and Mini Bar in a Jar

 

In going through my blog drafts que, I found this treasure that I was supposed to publish last year.  However, as reported last week, that just wasn't in the cards due to my "vacation".

If you are practicing Lent, this is a wonderful no meat option.  Super fresh and bright flavors that just scream, don't worry...summer is around the corner, to me.

We are in for another Winter Weather Warning the next 2 days, because of course it was 68 degrees yesterday, so why not throw in a little storm.  Ugh!!  Well our plants and lawn could use some moisture, just as long as the chill goes away by this weekend...please. 

In other news, our daughters' friends recently moved into their first out of college-adult apartment.  I couldn't resist making a "Mini Bar in a Jar" for their place...perfect for a guys housewarming gift.    Honestly, I had way too much fun putting this together.

Spaghetti with Black Olives and Orange Zest

Courtesy of Sammy Hagar's "Are We Having Any Fun Yet!" Cookbook (The Maui Chapter)

1/4 cup olive oil

1 onion, chopped

3 cloves garlic, minced

grated zest of one orange

1 cup Italian black olives, chopped (from your deli, not the canned olives)

1/2 pound spaghetti

1/4 cup grated Parmesan

1/4 cup chopped fresh basil leaves

salt and freshly ground black pepper

In a large nonstick skillet, heat the olive oil over medium-high heat; add the onion and sauté until translucent, then add the garlic, and cook for a little less than a minute, just until it starts to soften.

Add the orange zest and olives and stir them around with the garlic and oil.  Remove the skillet from the heat.

Bring a large pot of salted water to a boil.  Cook the spaghetti until almost al dente, then drain the pasta, reserving about a cup of cooking water.  "You might not need it.  Then again, you might."

Dump the nearly al dente spaghetti in the skillet with the orange zest, garlic, and olives and finish cooking, over medium-high heat.  If the pasta seems dry, spoon in a tablespoon of pasta water.

Toss the spaghetti in a bowl with a few tablespoons of Parmesan, saving the rest of the grated cheese for the table.  Garnish with basil.  Add salt and pepper to taste.  Serve.

** Side note:  I only used 1/2 of an onion, and substituted the spaghetti with whole wheat thin spaghetti.  It was still amazing!!!

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