Olive Pasta and Fresh Fig and Baby Spinach Salad

Olive Pasta and Fresh Fig and Baby Spinach Salad Recipe from Argentina

Region / culture: Argentina | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Olive Pasta and Fresh Fig and Baby Spinach Salad recipe is a delicious and flavorful dish that combines the briny taste of olives with the sweetness of fresh figs and the freshness of baby spinach. It is a perfect dish for a light and refreshing meal.

History

This recipe is a modern twist on traditional pasta dishes that incorporate olives as a key ingredient. Olives have been a staple in Mediterranean cuisine for centuries, adding a unique flavor and texture to dishes. The addition of fresh figs and baby spinach adds a touch of sweetness and freshness to the dish, making it a well-balanced and satisfying meal.

Ingredients

1 x 6 oz (170 g) thin pasta (capellini)
0.5 cup green olives, quartered
0.33 cup red bell pepper, diced
0.33 cup green bell pepper, diced
2 cloves garlic, minced
1 dash cayenne
0.25 tsp salt
1.5 tbsp flour
0.25 cup extra virgin olive oil
0.33 cup freshly grated parmesan cheese

How to prepare

Cook the pasta until it reaches the desired doneness. Drain, rinse with cold water, and set aside.
Sauté the peppers and garlic in a small amount of water over medium heat until the peppers are soft.
In a small bowl, combine cayenne, paprika (using 2 to 3 dashes), and salt with the flour. Add oil to the vegetables. Sprinkle the flour mixture over the olives and peppers, and stir. Continue cooking over low heat for a few seconds.
Add the pasta and toss until all the noodles are coated and evenly distributed. Toss in the Parmesan cheese at the last minute and serve immediately.

Variations

Add grilled chicken or shrimp for added protein.
Substitute black olives for green olives for a different flavor profile.
Use arugula or mixed greens instead of baby spinach for a different salad base.

Cooking Tips & Tricks

Be sure to cook the pasta until it reaches the desired doneness, as overcooked pasta can become mushy.

- Sautéing the peppers and garlic in water helps to soften them without adding extra oil.

- Tossing the pasta with the Parmesan cheese at the last minute ensures that the cheese melts slightly and coats the noodles evenly.

Serving Suggestions

Serve the Olive Pasta and Fresh Fig and Baby Spinach Salad with a side of crusty bread and a glass of white wine for a complete meal.

Cooking Techniques

Sautéing the peppers and garlic in water helps to soften them without adding extra oil.

- Tossing the pasta with the Parmesan cheese at the last minute ensures that the cheese melts slightly and coats the noodles evenly.

Ingredient Substitutions

Use whole wheat pasta for a healthier option.

- Substitute feta cheese for Parmesan cheese for a tangy flavor.

Make Ahead Tips

Cook the pasta ahead of time and store it in the refrigerator until ready to use.

- Prepare the olive and pepper mixture in advance and reheat before tossing with the pasta.

Presentation Ideas

Serve the Olive Pasta and Fresh Fig and Baby Spinach Salad in individual bowls garnished with fresh basil leaves. - Drizzle with balsamic glaze for added flavor and presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of garlic bread or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 15% DV

Vitamin C: 40% DV

Calcium: 10% DV

Iron: 8% DV

Alergens

Contains: Wheat, Dairy

Summary

This Olive Pasta and Fresh Fig and Baby Spinach Salad is a well-balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a nutritious and delicious meal option.

Summary

This Olive Pasta and Fresh Fig and Baby Spinach Salad is a delicious and nutritious dish that combines the flavors of olives, fresh figs, and baby spinach. It is a perfect meal for a light and refreshing lunch or dinner option. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Olive Pasta and Fresh Fig and Baby Spinach Salad. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little cottage by the sea. Maria was a remarkable cook, and she always had a delicious meal waiting for me whenever I came to visit.

On that particular day, Maria had prepared a feast fit for a queen. The aroma of garlic and herbs filled the air, and I could hardly contain my excitement as I sat down at her table. As we chatted and caught up on each other's lives, Maria told me the story behind the recipe she had prepared for us that day.

She explained that the Olive Pasta was a family recipe that had been passed down through generations. It was a simple yet flavorful dish, made with just a few ingredients – olives, garlic, olive oil, and pasta. The key, Maria said, was to use the best quality olives and olive oil you could find, as they were the stars of the dish.

As for the Fresh Fig and Baby Spinach Salad, Maria revealed that she had learned the recipe from a traveling chef who had stayed with her for a few weeks. The chef had taught her the importance of using fresh, seasonal ingredients in her cooking, and Maria had taken that lesson to heart.

The salad was a beautiful medley of ripe figs, tender baby spinach, creamy goat cheese, and a tangy balsamic vinaigrette. It was a perfect accompaniment to the rich and savory Olive Pasta, balancing out the flavors and textures in a delightful way.

After our meal, Maria graciously shared the recipes with me, knowing how much I loved to cook and experiment in the kitchen. I eagerly wrote down the ingredients and instructions, making notes of Maria's tips and tricks along the way.

When I returned home, I couldn't wait to try my hand at making Olive Pasta and Fresh Fig and Baby Spinach Salad. I gathered all the ingredients – a jar of plump Kalamata olives, a head of fresh garlic, a bottle of extra virgin olive oil, a bag of pasta, a basket of ripe figs, a bundle of baby spinach, a log of creamy goat cheese, and a bottle of aged balsamic vinegar.

I set to work in my kitchen, chopping the olives and garlic, sautéing them in the fragrant olive oil until they were golden and crispy. I cooked the pasta until it was al dente, then tossed it with the olive mixture until it was coated in a rich, savory sauce.

For the salad, I sliced the figs and crumbled the goat cheese, then tossed them with the baby spinach in a large bowl. I drizzled the balsamic vinaigrette over the salad, then gently tossed everything together until it was well combined.

I plated the Olive Pasta and Fresh Fig and Baby Spinach Salad side by side, marveling at the vibrant colors and enticing aromas that filled my kitchen. I took a bite of the pasta, savoring the briny olives and garlicky sauce that coated each strand. It was a symphony of flavors and textures, a true masterpiece of Italian cuisine.

As I enjoyed my meal, I couldn't help but think of Maria and the wonderful memories we had shared together. Her generosity and passion for cooking had inspired me to create something truly special in my own kitchen, and for that, I would always be grateful.

So whenever I make Olive Pasta and Fresh Fig and Baby Spinach Salad, I think of Maria and the love and joy she brought to my life through her delicious recipes. And I know that as long as I have these recipes in my repertoire, a piece of Maria will always be with me, guiding me in my culinary adventures.