Sauce of green olives and roasted red peppers from Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations by Lidia Matticchio Bastianich

  • garlic
  • green olives
  • parsley
  • olive oil
  • roasted red peppers
  • dried red pepper flakes
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on February 22, 2021

    The theory of this is solid, but the method Lidia uses has some problems. There’s far too much oil in the recipe for my taste (3/4 c for 1 lb of pasta!) and the pasta water (3 c) at the end made the whole dish kind of soupy. It’s possible that the texture is supposed to emulsify more if the olive paste is more paste-like than mine was, but mine really was more like a tapenade than like a spread, no matter how long I processed it. Regardless, this dish is perfectly fine and I think it will make a perfectly fine lunch. I can even imagine making some version of these ingredients together in the future - there’s just very little chance that I will use this method or these proportions.

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