The flavors of oranges and black olives are quite harmonious and make an unusual and interesting sauce.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Preparation
Step 1
Put a large pot of salted water on to boil.
Step 2
Plunge the pasta into the boiling water 5 minutes before you start the sauce.
Step 3
Pour 1/3 cup of the olive oil into a big skillet, scatter the garlic slices in the oil, and set over medium-high heat. Cook for about 1 1/2 minutes, shaking the pan, until the garlic is starting to color.
Step 4
Drop the chopped olives into the skillet, and stir with the garlic. Cook for another 1 1/2 minutes, shaking the pan occasionally, as the olives sizzle and caramelize.
Step 5
Scatter the raisins in the skillet and cook, stirring, for 1/2 minute.
Step 6
Scatter the threads of orange zest in, and cook, stirring, another 30 seconds or more, until they’re sizzling.
Step 7
Pour in the orange juice, taking care as it will sizzle right away. Stir to moisten everything as the juice bubbles and starts to thicken.
Step 8
After 20 seconds or so, toss in the toasted pine nuts; stir to moisten and mix with the other ingredients.
Step 9
When the orange juice has nearly evaporated, ladle in 2 cups of boiling pasta water. Boil and stir the sauce for 3 minutes or more (while the pasta is cooking).
Step 10
When it’s reduced by half, stir in 1/4 teaspoon of the salt. Taste and add more salt if you want. Stir in another tablespoon of the olive oil. Reduce the heat to keep the sauce hot until the pasta is ready.
Step 11
Finish the sauce and pasta together in the skillet, adding a little more pasta water or reducing it as necessary. Add the parsley during the initial tossing; off the heat, toss in a final tablespoon of olive oil just before serving.
Good With . . .
Step 12
Capellini
Step 13
Other thin dry pastas, such as spaghettini or linguine
