This week’s pasta was maybe my most ambitious attempt yet, just purely on how difficult the ingredients were to find. As a ‘rookie’ chef, unless it’s a super basic item I probably don’t even know what it is. My boyfriend and I naively decided to make this without really looking at the ingredient list and spent a good 45 minutes in the grocery store (with a Save-on employee) searching for items I’d never heard of. Capers? Anchovy paste? Kalamata olives? Luckily Save-on seemed to have auxiliary staff available to help us or this recipe might not have happened. This one is dedicated to that produce guy who helped us out. My whining aside, you can find the Epicurious recipe HERE.
I didn’t love this recipe, but I also don’t really like olives. The reason I wanted to make this was partially because I read about it in Lemony Snicket’s ‘A Series of Unfortunate events’ and partially because a friend recommended it. I found the sauce a little on the watery side but my parents, who both love olives, loved this recipe. Because of my own bias against olives I’m going to give this recipe a 6/10 but hopefully you olive lovers won’t be deterred