DRINKS WITH GREEN OLIVES RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, 8 minutes or according to package instructions. Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the olives and garlic and cook until softened and fragrant, 3 to 4 minutes. Remove from the heat and stir in the lemon juice.
• Reserve 1 cup of the pasta water, then drain the pasta. Return the skillet to medium heat and add the pasta and the reserved pasta water. Simmer, tossing and stirring the pasta, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Add the parsley and a few generous grinds of black pepper and toss to combine. Taste and season with more pepper and salt as needed (since the olives are already salty, you might not need to add any salt). Divide among shallow bowls, top with shaved Parmesan or Pecorino cheese if desired, and serve.

Steps:

• 1. To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
  2. Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
  3. Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
  4. When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
  5. Preheat the oven to 220°C/425°F/gas 7.
  6. Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.
  7. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle into the tray, along with the capers and most of the basil leaves over the fish.
  8. Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent.
  9. Scatter over the remaining basil leaves. Lovely served with new potatoes and a green salad.