Pasta Troutman

This has got to be one of my favorite dishes! Hubby first made it for a very late dinner after my first dance recital. We've made adjustments to it over the years and here's the latest rendition.


Here's what you'll need:

1 large onion, chopped
2-3 cloves garlic, chopped
1-2 tablespoons olive oil
black and green deli olives, coarsely chopped (as many as you like - I never measure these)
1/2 cup olive tapenade (you can pick this up in the deli section of your grocery store)
1/2 cup sun-dried tomatoes in olive oil, coarsely chopped
1 box of thin spaghetti
2 cloves of garlic, smashed
salt for the cooking water
Fresh basil and parmesano reggiano, garnish (optional)

Prepare a pot with salted water and the 2 smashed garlic cloves, bring to a boil. Add pasta and cook until it's al dente usually about 7-8 minutes.

While the pasta is cooking, heat the olive oil in a large skillet and add the onion and garlic. Cook the onion and garlic until the onion has carmelized. Once the onion has carmelized, add the remaining ingredients. Reduce the temperature and simmer until the pasta is ready. Drain pasta, discard garlic cloves and divide among warmed plates. Top with the 'Sauce' and garnish, if desired, with fresh basil and parmesano reggiano curls.

Serve with a dry Italian (or your favorite red) wine.

Ciao!