This is a new, uncooked sauce that is for olive-lovers only.
6 ounces large green olives, such as manzanilla, plus a few additional olives, chopped, for garnish
1 1/2 teaspoons minced garlic
1/4 cup firmly packed, fresh mint leaves plus additional for garnish
6 tablespoons grated Parmigiano-Reggiano plus additional as an accompaniment
2 teaspoons extra-virgin olive oil
1. Pit the olives, and place the olive flesh, garlic, 1/4 cup mint leaves, 6 tablespoons Parmigiano-Reggiano, and olive oil in the work bowl of a food processor. Purée. Just before serving, add about 1/2 cup of hot pasta cooking water to the purée (add additional pasta cooking water until desired consistency is reached).
2. In a large bowl, toss with pasta. (You may not need the full amount of sauce; the pasta should be lightly dressed. If it seems too dry, add a little additional cooking water.) Toss the pasta with the additional mint leaves, torn in large pieces. Divide the pasta among 4 to 5 individual bowls, and top with the additional grated cheese. Garnish with the additional mint leaves and the additional chopped green olives, if desired.
This is a new, uncooked sauce that is for olive-lovers only. The intensity of the olive Flavor will vary, depending on the type of olives you use -- but if you find it strong, you can always tame it by adding more cheese or more of the pasta cooking water to the sauce. You may also want to experiment with the ratio of sauce to pasta until you discover which level of flavor works best for you. We love this sauce on thick, long pasta, like perciatelli. Makes enough sauce for 1 pound dried pasta