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  • Argentinean Olive Pasta And Fresh Fig And Baby Spinach Salad

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    Argentinean Olive Pasta And Fresh Fig And Baby Spinach Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 6 ounces thin pasta, (capellini)
    • 1/2 c. green olive, quartered
    • 1/3 c. red bell pepper, diced
    • 1/3 c. green bell pepper, diced
    • 2 x cloves garlic, chopped
    • 1 dsh cayenne paprika
    • 1/4 tsp salt
    • 1 1/2 Tbsp. flour
    • 1/4 c. extra virgin extra virgin olive oil
    • 1/3 c. parmesan cheese, freshly grated

    Directions

    1. 1 Cook the pasta to desired doneness. Drain, rinse in cool water, and set aside.
    2. 2 saute/fry olives, peppers, and garlic in a little water over medium heat till peppers are soft.
    3. 3 in a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add in oil to vegetables. Sprinkle flour mix over the olive and peppers and stir. continue cooking over low heat for a few seconds.
    4. 4 add in the pasta and toss till all noodles are coated and olives are spread throughout. Toss the Parmesan cheese into pasta at the last minute and serve immediately.

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    Comments

    • gayle reend
      gayle reend
      Where's the figs in this recipe?

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