Orecchiette with White Beans and Olivada<\/p>\n
<\/p>\n
8 oz. gaeta or other imported black olives, pitted<\/p>\n
1 large garlic clove<\/p>\n
2 tsp. lemon juice<\/p>\n
1 h tsp. dried basil<\/p>\n
Salt and freshly ground black pepper<\/p>\n
1\/4 C. olive oil<\/p>\n
1 lb. orecchiette pasta<\/p>\n
One 15.5-oz. can Great Northern or other white beans, drained (and rinsed, if possible)<\/p>\n
<\/p>\n
Finely chop the olives and garlic. Transfer to a mortar and pestle and add the lemon juice, basil, and then salt and pepper to taste. Work the mixture until blended. Slowly add the olive oil and blend to a paste. Set aside. Cook the orecchiette in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. Remove 1 to 2 T. the hot pasta water and blend it into the olivada. Place the beans in the colander and drain the pasta over the beans. This will heat and rinse the beans at the same time. Place the drained pasta and beans in a large serving bowl. Add the olivada and toss gently to combine. Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Orecchiette with White Beans and Olivada 8 oz. gaeta or other imported black olives, pitted 1 large garlic clove 2 tsp. lemon juice 1 h tsp. dried basil Salt and freshly ground black pepper 1\/4 C. olive oil 1 lb. orecchiette pasta One 15.5-oz. can Great Northern or other white beans, drained (and rinsed, if possible) Finely chop the olives and garlic. Transfer to a mortar and pestle and add the lemon juice, basil, and then salt and…<\/p>\n