Mangia, Mangia is an Italian phrase meaning Eat! Eat! I can just imagine an Italian grandmother in the kitchen saying this to her family as she puts out on a long table large bowls of spaghetti and other Italian classics. Although I do not have one ounce of Italian heritage in my gene pool, I adore Italian cuisine.
Several weeks ago, we took clients to lunch at an Italian Restaurant in Livermore called Terra Mia which was unassuming from the outside, but lovely inside. It was actually warm enough to sit outside, so we dined al fresco in January. Several items on the menu made my mouth water, but when my client described her signature dish that she orders every time she dines here, I was sold.
You often hear that phrase; the simplest things in life are the best. The “Spaghetti Aglio, Olio Peperoncino” was the dish I ordered. It was simple ingredients and when combined together were absolutely heavenly. It was served in a large bowl with al dente spaghetti, which was sautéed with garlic, red hot chili peppers, black olives, extra virgin olive oil and sun dried tomatoes. Along side were parmesan cheese and spice small red peppers in seasoned olive oil to add extra heat.
This was one of those dishes that satisfied you and left you wanting to return the next day for another bowl. Being a foodie, I needed to recreate and put my own little spin on the recipe. Mangia! Mangia!
Linguine with Garlic, Olives and Sun Dried Tomatoes
1 Lb. Dried Linguine
½ to ¾ C. Olive oil
8 to 10 Garlic cloves, finely chopped
1 C. Kalamata olives, pitted and cut in half
½ C. Sun dried tomatoes, packed in oil and julienne sliced
1 t. Dried Chili Flakes (add more or less if desired)
Parmesan Cheese
Salt and Pepper
Cook the linguine according to the package until al dente. Drain and set aside. In a large skillet, add ½ cup olive oil and cook on medium heat for a couple minutes. Add the garlic, olives, dried chili flakes and sun dried tomatoes. Cook for 3 to 4 minutes on medium heat then add the pasta and cook for 2 to 3 more minutes until pasta is heated through. Add more olive oil if desired.
Season with salt and pepper. Serve either in a large bowl or individually and place a large bowl of parmesan cheese for your guests to use. Mangia!
Note: This recipe is a bit “free form” and you can add or delete the amounts to your desire.
Several weeks ago, we took clients to lunch at an Italian Restaurant in Livermore called Terra Mia which was unassuming from the outside, but lovely inside. It was actually warm enough to sit outside, so we dined al fresco in January. Several items on the menu made my mouth water, but when my client described her signature dish that she orders every time she dines here, I was sold.
You often hear that phrase; the simplest things in life are the best. The “Spaghetti Aglio, Olio Peperoncino” was the dish I ordered. It was simple ingredients and when combined together were absolutely heavenly. It was served in a large bowl with al dente spaghetti, which was sautéed with garlic, red hot chili peppers, black olives, extra virgin olive oil and sun dried tomatoes. Along side were parmesan cheese and spice small red peppers in seasoned olive oil to add extra heat.
This was one of those dishes that satisfied you and left you wanting to return the next day for another bowl. Being a foodie, I needed to recreate and put my own little spin on the recipe. Mangia! Mangia!
Linguine with Garlic, Olives and Sun Dried Tomatoes
1 Lb. Dried Linguine
½ to ¾ C. Olive oil
8 to 10 Garlic cloves, finely chopped
1 C. Kalamata olives, pitted and cut in half
½ C. Sun dried tomatoes, packed in oil and julienne sliced
1 t. Dried Chili Flakes (add more or less if desired)
Parmesan Cheese
Salt and Pepper
Cook the linguine according to the package until al dente. Drain and set aside. In a large skillet, add ½ cup olive oil and cook on medium heat for a couple minutes. Add the garlic, olives, dried chili flakes and sun dried tomatoes. Cook for 3 to 4 minutes on medium heat then add the pasta and cook for 2 to 3 more minutes until pasta is heated through. Add more olive oil if desired.
Season with salt and pepper. Serve either in a large bowl or individually and place a large bowl of parmesan cheese for your guests to use. Mangia!
Note: This recipe is a bit “free form” and you can add or delete the amounts to your desire.
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