... from Argentina

Argentinian Olive Pasta


250 grams (1/2 pound) thin pasta (capellini)

115 grams (1/2 cup) quartered green olives

75 grams (1/3 cup) diced red bell pepper

75 grams (1/3 cup) diced green bell pepper

2 cloves garlic, minced

1 dash cayenne paprika

1/4 teaspoon salt

1 1/2 tablespoons flour

4 tablespoons extra-virgin olive oil

75 grams (1/3 cup) Parmesan cheese, freshly grated


1.     Cook the pasta to desired doneness. Drain, rinse in cold water, and set aside.

2.     Saute the olives, peppers, and garlic in a little water over medium heat until peppers are soft.

3.     In a small bowl, mix the cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add the oil to the vegetables. Sprinkle the flour mixture over the olives and peppers and stir. Continue cooking over low heat for a few seconds.

4.     Add the pasta and toss until coated and the olives are spread throughout. Toss the Parmesan cheese into the pasta at the last minute and serve immedi¬≠ately.


Makes 4 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org