Pasta with Black Olive Sauce

Fast food is on the menu – but not takeout – as Michael prepares pasta with tomato olive sauce, pesto salad and banana muffins with raspberry butter.

• Italian Salad with Basil and Homemade Croutons
• Penne with Black Olive Sauce
• Raspberry Butter 2
• Spiced Banana Muffins

Italian Salad with Basil and Homemade Croutons

Yield: 4

Ingredients:

Italian Salad with Basil

• 1 lb. mixed baby greens, cleaned and dried
• 1 x bunch or 2 bunches fresh baby arugula, cleaned and dried
• Half of a red onion, sliced thinly
• 1 x large bunch of fresh basil leaves
• 1/2 cup pine nuts
• 100 g (4 ounce) wedge of Parmesan cheese

Homemade Croutons

• 1 x baguette, cut into 1-inch cubes
• Olive oil, for drizzling
• 2 tsp dried oregano or basil
• Salt and pepper

The Dressing

• 1 tbsp any type mustard
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt and pepper

Directions:

Italian Salad with Basil

1. Place salad ingredients in a large salad bowl. Shave the Parmesan cheese over the greens with a vegetable peeler.

Homemade Croutons

1. Preheat oven to 350°F.
2. Place bread cubes in a large bowl and drizzle thoroughly with olive oil.
3. Add dried herb, salt and pepper and toss well.
4. Pour onto a baking sheet and toast in oven until golden brown, about 15 minutes.

The Dressing

1. Place all dressing ingredients into a small jar and shake well until emulsified.
2. Alternatively, place in a small bowl, and whisk well until emulsified.
3. Put some croutons on top of the salad. Pour the dressing and toss together well.

Penne with Black Olive Sauce

Yield: 4

Ingredients:

Penne with Black Olive Sauce

• 2 x medium onions, peeled and chopped
• 1/4 cup olive oil
• 4 x cloves garlic, peeled and chopped
• 28 oz can whole or pureed tomatoes
• 1 cup of black or green kalamata style olives, pitted and roughly chopped
• 3 x bay leaves
• Salt and pepper
• 1 lb. farfelle or penne pasta
• Salt to taste

Directions:

Penne with Black Olive Sauce

1. Sauté the onions with the olive oil in a medium sized saucepan until they soften and begin to turn golden brown, about 5 minutes.
2. Add the garlic and cook for another minute or so.
3. Pour in the tomato juice from the canned tomatoes, puree the remaining whole tomatoes, and then add to the mixture.
4. Add the olives and bay leaves and season with salt and pepper.
5. Simmer until slightly thickened, about 10 minutes.
6. Taste the sauce and season with salt if needed.
7. Meanwhile bring a large pot of water to a boil.
8. Add lots of salt and then the pasta.
9. Stir well and cook pasta until it's just tender - al dente, about 9 minutes.
10. Drain the pasta - but don't rinse it - then immediately toss with the sauce.

Raspberry Butter 2

Yield: Half a cup.

Ingredients:

Raspberry Butter

• 1/2 cup softened butter
• 3 spoonfuls raspberry jelly
• 5 x fresh raspberries, for garnish

Directions:

Raspberry Butter

1. Whisk butter and jelly together and spoon into a small bowl.
2. Garnish with fresh berries.

Spiced Banana Muffins

Yield: 12

Ingredients:

Spiced Banana Muffins

• 1 1/2 cup flour
• 1/2 cup bran
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp ground nutmeg
• 2 x ripe bananas, peeled
• 2 x eggs
• 1 cup brown sugar
• 1 1/2 cup vegetable oil
• 1 tsp vanilla extract

Directions:

Spiced Banana Muffins

1. Preheat oven to 375°F.
2. Whisk together the flour, bran, baking powder, salt and nutmeg.
3. Mash the bananas and stir in the eggs, brown sugar, oil and vanilla.
4. Mix well and add to the dry ingredients. Stir until well combined.
5. Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.
6. Serve warm with Raspberry Butter (recipe from this episode).

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