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Measurements

Orange, Olive, and Basil Sauce

Yield: 4 Servings

1/4 c (2 oz, 1/2 stick) butter
Finely grated zest of 2 large oranges
20 Greek olives (kalamata) pitted and chopped
2 lg Garlic cloves, fine chopped
Juice from 1 large orange (about 1/3 cup)
Lots of freshly ground black pepper
1/3 c Chopped fresh basil leaves
1/4 c Grated parmesan cheese

Melt butter in a medium skillet. Add orange zest, olives, and garlic,and cook for 1 minute. Add orange juice and pepper and cook for another minute. Toss with hot pasta, add basil and parmesan cheese, and toss again. Serve at once. Pass extra grated cheese and the pepper mill for each person to add to taste.
RECOMMENDED PASTA:
3/4 pound spaghetti or linguine. Serves 4.


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