Today I have decided to share with the world my very own recipe which I have created many years ago. This pasta recipe has a honorary position on our family menu and why… because it is truly awesome!!! awesome in every respect… flavorwise as well as visual wise!!! At some point and out of curiosity I have searched the internet to verify if there is a similar recipe to this one to but never foundone so I can legitimate it as PASTA DI KLAUDIA or simply SPAGHETTI KLAUDIA…Also I was happy to discover while moving to Messinia that the Messinian black table olives are the most perfect ones for my pasta! Now I have a definite proof that Messinia is my spot on earth …and my destiny!
Now let’s cook!Ingredients: Olive oil (enough to cover the bottom of the frying pan or more ) Canned corn (1 can) Garlic cloves (3 cloves) Hot red pepper flakes Oregano Black olives Basil leaves (optional) Salt Spaghetti (size 10) Grated cheese (Parmigiano Regiano or even better Kerrygold Regato)
1.Warm the olive oil in a frying pan and add sliced garlic and corn, shimmer for 5 minutes till the corn becomes a little crunchy but not to the point of shrinking!
2. Add salt, hot pepper flakes and a generous handful of oregano (4 tablespoons)
3. Boil the spaghetti “al dente” please!
4. Top the corn sauce with black olives (preferably “mavroelies” from Messinia!)
5. Drain the spaghetti and transfer them to a plate or plates and top with the corn sauce
6. Add fresh basil leaves on top and sprinkle with grated cheese
As you can see on the photos I have added a decadent amount of olive oil to this dish but the recipe is very tasty even with modest quantities of olive oil and cheese: the sweet flavor of corn, the tingly hot peppers, the bitterness of olives and aromas of oregano and fresh basil intertwine in a magical way anyway!!!
Mon, September 26, 2016Klaudia's recipes