Tag Archives: kalamata olives

Angel Hair Amore

This summer I had a fabulous pasta dish at Fountain Cafe in Port Townsend. Yesterday I made a vegetarian version of the dish they called Capellini Amore.

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Fountain Cafe Port Townsend

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Recipe

  • 1/2 Lb Angel Hair Pasta
  • 2 Ripe Tomatoes Chopped
  • 1/2 Cup Basil Chopped
  • 1/3 Cup Kalamata Olives Chopped
  • 1/4 Cup Capers
  • 4 Garlic Cloves Chopped
  • 2 Tbsp Olive Oil
  • 1/2 Cup Pasta Water
  • Salt and Pepper to Taste

Cook the pasta and reserve some of the water for the sauce. Chop the garlic, tomatoes, basil and olives. Saute the garlic in olive oil and add the tomatoes and cook for 5 minutes, add the pasta water, olives and capers. Right before topping the pasta with the mixture add the basil. Serve with Parmesan cheese.  I have to admit this dish is wonderful but the Fountain Cafe’s was better.

Angel Hair Pasta Dish

 

Chopped Italian Salad

This is a flavorful and refreshing salad to enjoy during the hot days of summer. If you want it to hold up don’t add the tomatoes until you are going to serve it.

Chopped Italian Salad

  • 1/2 head of romaine lettuce chopped small
  • 1/2 head of red cabbage chopped
  • 1 cup gorgonzola cheese
  • 3 roma tomatoes chopped
  • 1 bunch of scallions chopped
  • 1/3 cup chopped kalamata olives
  • 1 can of garbanzo beans drained
  • 1 small jar of artichoke hearts drained and chopped
  • 2 Tbsp. chopped fresh basil

Prepare all of your ingredients and mix them together in a large bowl. Keep the tomatoes out until you are going to serve it. Serve with your favorite Italian dressing. I like Ken’s Balsamic Vinaigrette.

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Caramelized Onion & Gorgonzola Cheese Flatbread

Caramelized Onion & Gorgonzola Cheese Flatbread

  • 1 Lb. Prepared Pizza Dough (purchase in deli section of grocery store)
  • 1 red onion caramelized in butter
  • 1 tbsp butter
  • 1/2 cup gorgonzola cheese
  • 1/3 cup kalamata olives sliced
  • 1/2 cup sun sugar or cherry tomatoes sliced in half
  • 1 tsp. Italian spice
  • 1 tbsp. olive oil

Preheat oven to 375 degrees. Slice onion into thin slices and saute’ in butter for several minutes until the slices turn brownish purple in color. Slice olives in half lengthwise. Slice tomatoes in half. Roll out the pizza dough using flour and a rolling-pin into a rectangular shape the size of a baking sheet. Coat the bottom of a baking sheet with olive oil. Place the dough on the baking sheet. Coat the flatbread dough with olive oil. Spread all the toppings on the dough placing the cheese and spice mix last.  Bake at 375 degrees for 30 minutes or until the dough is golden brown on the edges. This is delicious served warm or cold.

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