Broth Cooked Pasta Tossed With Olives & Parsley Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Pasta, your choice
25 each: Kalamata olives, pitted &
1 quart: Vegetable stock,
-- diced -=OR=- olive paste,
3 tbsp: Olive oil,
1/4 cup: Parsley, chopped
Directions:
Cook the pasta in the boiling stock until *al dente*. Drain.
Reserve the stock for future use.
Toss the hot, drained pasta with the remaining ingredients & serve
immediately.
Source from luhu.jp
Reserve the stock for future use.
Toss the hot, drained pasta with the remaining ingredients & serve
immediately.
Source from luhu.jp