Jacqui’s Oliveganza

FOOD & DRINK > RECIPES

Add Comment | Comments: 2 | Posted Oct. 6, 2011

Olives, garlic and mozzarella sizzle together and create the perfect combination for Jacqui Delario’s tart, tangy and tasty dish, Oliveganza.

The resident of the 2500 block of South Lambert Street discovered the dish at a Runnemede, N.J. restaurant, so she took to her kitchen and tried to invent her own version. She even swapped out the green olives for her favorites, kalamata. SPR

Ingredients:

1 pound of rigatoni, penne or another tube-shaped pasta, cooked according to package directions
1/4 cup of olive oil
4 to 6 garlic cloves, finely chopped
Touch of parsley
8 ounces of kalamata, green or some tangy olive, pitted, chopped and left in the brine
4 ounces of sliced mozzerella
Crushed red pepper, optional

Directions:

Add the oil, garlic and parsley to a medium-sized pan. About two minutes before the pasta is ready, heat the oil mixture on low. Within a minute, add the cheese, olives and some of the brine into the oil mixture. Mix well.

Add the oil mixture to the cooked pasta. Toss together and serve. Pass the crushed pepper for a little extra kick.

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