If you recall, Aunt Rosie loved her nuts; especially walnuts. Well, it turns out that Aunt Rosie also loved her olives. So, here is Aunt Rosie’s Black Olive White Wine Sauce. Aunt Rosie sure did make some great dishes…………..Mangia!
1 cup pure olive oil
5 cloves garlic (peeled and chopped fine)
1/2 small red onion (peeled and chopped fine)
1 stick unsalted butter
1/4 teaspoon red pepper flakes
1/2 cup button mushrooms (cleaned and chopped)
1 teaspoon fresh parsley (chopped) ….. can use dried
1 cup good white wine
1/2 cup lemon juice
1/4 teaspoon salt
3/4 cup black pitted olives (cut up)
3/4 cup green pitted olives (cut up)
1/2 cup pasta water
1 tablespoon parmesan cheese
In a large skillet, add the olive oil, garlic, onion, and butter. Saute for 2 minutes. Add the red pepper flakes, mushrooms, parsley, white wine, lemon juice, salt, black olives, and green olives. Cook on medium about 5 minutes. Add the pasta water. Stir. Add the parmesan cheese. Stir. Add 1 lb cooked al-dente pasta to the skillet. Stir to combine. Serve
NOTE: If you like a more pungent tasting olive, try using oil cured black olives.