Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a nice and easy pasta dish, which tastes like a restaurant quality pasta dish. The olives and chilli give great flavour to the sauce and the mushrooms are a nice chunky texture. The cheese at the end also adds a lovely salty taste and texture, and is a nice alternative to the usual Parmesan cheese. Also black olive and feta cheese are a classic combination so it will please everyone at the dinner table.
100ml olive oil
6 garlic cloves, peeled and sliced
250g sliced black olives
500g quartered fresh mushrooms
1 fresh chilli, sliced
2 tbsp. tomato puree
100g feta cheese
Salt and Black pepper
Cook the spaghetti in a large pot of salted water, drain and reserve 1 cup of the cooking water.
In a large pan, heat the olive oil over a medium heat and add the sliced garlic. Gently sizzle until the garlic has turned light golden brown, then remove from the heat. Remove the garlic from the oil using a slotted spoon, place on some kitchen towel and set aside.
Return the pan to the heat and add the mushrooms. Cook for 3 minutes before adding the tomato puree and the sliced chilli. Season with salt and pepper, then add the drained spaghetti.
Mix well and add the olives. Give the pasta a final good mix, then toss the pasta into a large serving bowl.
Crumble the feta cheese on top and serve immediately.