Spaghetti Aglio, Burro Ed Olio, Con Le Olive

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 garlic clove, finely minced
• 1 pinch fresh marjoram, fresh is best, but whatever you have on hand
• fresh ground black pepper, to taste
• 6 -7 kalamata olives
• 3 -4 fresh basil leaves, torn into pieces
• fresh grated parmesan cheese
• pasta (i used spaghetti the first time i made this, linguine or angel hair would work too)

Recipe

• 1 while spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
• 2 after butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
• 3 throw in kalamata olives so they can warm with the sauce.
• 4 when pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
• 5 put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.