Recipe: Pasta with Green Olives and Walnuts
Coffee: Louisiane on Chemex
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Sometimes the best meals are the ones that come together quickly. Like the Italian classic pasta Puttenesca—so named because even a “woman of ill repute” has its minimal ingredients in her pantry—this dish is something you can put together in 15 minutes, whether you’re hungry at lunchtime or in the middle of the night.
Measure out ¾ cup olive oil. Warm 2 Tbsp. of that olive oil in a skillet over low heat and toast 1 cup chopped walnuts until you can smell them, stirring occasionally. This takes about 4 minutes. Add reminder of the olive oil and stir in 1 chopped garlic clove, cooking until the garlic colors slightly, just a few minutes. Add ¾ cup chopped Sicilian green olives (the better the olives, the better the finished flavor of the sauce) and a pinch of red chile flakes, stirring well. Cook until the olives are aromatic, another few minutes. (If you have them you can add some snipped chives for color and a little extra flavor bump.) Cook off a half a box of any pasta shape that has twists or ridges that can grab the sauce, drain and toss with olive mix and about 1 cup of grated Parmesan cheese. Transfer to serving bowls and add extra cheese if you want. This will serve 2 but can easily double it to serve 4.
