I may be a novice runner but I learned pretty fast that I have to load myself with carbohydrates before my long runs to have enough energy. And what a better way to do it than with pasta? Apart from staying in shape, meeting new people and contributing to a great cause, this whole running experience has encouraged me to try out different pasta recipes. A win-win situation really!
This past weekend was a perfect example of my pasta binging: Pasta on Thursday, pasta on Friday, pasta on Saturday and on Sunday… half-marathon in Ottawa. All that pasta must have done its magic because I ran like the wind. Well, my own little breeze. I beat my personal record and it was all smiles for two hours and twenty minutes.
In honour of the wonder food that got me to the finish line, every weekend The Hungry Turk will feature a new pasta recipe. All comments are welcome and if you have your own favourite pasta recipe that you would like to share please let me know. I’m sure I will need fresh ideas pretty soon.
start off with this simple yet delicious recipe that my mom used to make. To be
honest my memories of it were quite blurry at the start. All I could remember
was the intense olive taste. So here is what I came up with. Loaded with green
olives and tomatoes, this recipe is perfect for a casual summer dinner party
Pasta Bake with Olives and Tomatoes
1 pack of spaghetti (500gr)
1 cup green olives, washed, pitted and sliced (I use olives that are already pitted and sliced, which makes this recipe very easy to prepare. Make sure to wash them to get rid of the extra salt.)
1 garlic clove, sliced thinly
6-7 ripe Roma tomatoes, sliced thickly
1½ cup grated cheese (e.g. mild cheddar, gruyere, aged mozzarella)
Extra-virgin olive oil
Bring a large pot of salted water to a boil and add your pasta to cook. For this recipe you’re allowed to cook your pasta a little more than al dente. In the mean time, heat some olive oil on a medium pan and add the garlic. Cook the garlic until golden and add the olives. Stir for 4 to 5 minutes, and put aside. Once your spaghetti is cooked, drain it, transfer it back to the pot and toss is it with some more olive oil. Transfer half of the pasta to an appropriately sized baking tray. Layer half of the sliced tomatoes and top it up with all the olives. Add the remaining past. Layer the rest of the tomatoes and cover with grated cheese. Bake in an oven heated at 400°F (200°C) for about 20 minutes, until the top is golden.
I can’t wait until next weekend!!