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.
3/4 pound spaghetti or linguine. Serves 4.
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