I love capers and olives with pasta!

Rustic Linguine with Olives and Herbs (Style at Home)

Herb and olive mixture
1 cup Kalamata or other good-quality black olives, pitted and coarsely chopped
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
1 tablespoon finely chopped fresh thyme
2 tablespoons drained nonpareil capers
1 to 2 cloves garlic, minced
1 teaspoon minced fresh red Thai chile (optional)
1/4 cup extra-virgin olive oil

Fine sea salt
3/4 pound whole wheat linguine or spaghetti

1 Place the olives, herbs, capers, garlic, chile, and olive oil in a medium bowl and toss to combine. Allow the mixture to sit at room temperature for at least 15 minutes and up to two hours, stirring a couple of times, for the flavours to come together.

2 Bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al dente, according to the package directions.

3 To finish, drain the pasta and return it to the pot or to a large serving bowl, reserving 1/2 cup of the cooking liquid. Add the herb and olive mixture together with a scant 1/4 cup of the reserved cooking liquid. Toss vigorously to combine for about 1 minute, adding a tad more cooking liquid to loosen the pasta as needed. Serve at once.

To get a head start: The herb and olive mixture, as in step 1, can be prepared one day ahead. Chill, covered. Remove it from the fridge when you start to boil the pasta water to take the chill out. I normally don't buy already pitted olives as the pit helps them retain flavor, but if you're in a hurry, please do.

Black Walnut Cookies

1 cup butter
1 teaspoon vanilla extract
2 cups, firmly packed brown sugar
2 eggs, well beaten
3/4 cup black walnuts, finely chopped
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Cream butter and vanilla extract together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add the eggs in thirds, beating well after each addition. Mix in the black walnuts. Blend the flour, baking soda and salt. Add in fourths to creamed mixture, mixing until blended after each addition. Shape dough into rolls about 1 1/2 inches in diameter. Wrap dough in waxed paper and chill several hours or overnight. Remove one roll of dough from refrigerator and cut into thin slices. Place slices 1 1/2 inches apart on ungreased cookie sheets. Bake at 350 F. degrees 8 min. Repeat for remaining dough. 12 to 14 doz. cookies.

From Pennsylvania Dutch Cookbook Fine Old Recipes

Sue

Bet I know what you'll be making soon, Sue! LOL

I have to gather some first Sherry! Come on over and help me, we can ride out on my big rig!

Sue

....only if Izzi will share! You know that's "her" rig! LOL

That's Izzi for ya! Now wouldn't that be fun if Izzi would let us ride with her! LOL

Don't have a recipe to share right now, but sure do enjoy this daily post. :)

Ravioli with Prosciutto, Roma Tomato and Sage

* timer
* Prep Time: 10 mins
* Total Time: 30 mins
* Servings: 3

About This Recipe

"A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brilliance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!"
Ingredients

o 2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen ( I use meat)
o 4 tablespoons butter
o 2 ounces prosciutto, chopped fine
o 2 tablespoons fresh sage ( do not use dried!)
o 3 roma tomatoes, diced
o 1/4 teaspoon fresh ground black pepper ( or to taste)
o 1 cup heavy cream
o 3 tablespoons freshly grated romano cheese

Directions

1. Put a pot of salted water on to boil.
2. Melt butter in a large skillet over medium to medium/high heat.
3. Add prosciutto and let cook for 5 minutes.
4. Add chopped roma tomatoes and cook for 4 more minutes.
5. Add chopped sage and pepper.
6. Add your ravioli to the boiling water.
7. Add heavy cream to your tomato/prosciutto mixture and stir well.
8. Bring just to a boil and lower heat to a high simmer.
9. As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
10. Add cheese and gently toss to coat.
11. Serve with a green salad and garlic bread sticks.