Spaghetti with Gaeta olive tapenade and green beans – 1 October 2011

October? Already?? Well, D made it worth our while to get this far with an excellent dinner – one he makes with some frequency, but none the less for that.

The recipe is from Chez Panisse Pasta, Pizza and Calzone. The green beans – this time a Kentucky hybrid we have had a couple times now and really enjoyed – are steamed or boiled. The Gaeta olives are pounded in a mortar with garlic, anchovies, olive oil, and cognac. The pasta is cooked, and tossed with the tapenade and beans. Magic 🙂

We also had a bit of the rather strange, but tasty, sourdough bread D made on Thursday.

D chose a major favorite wine of ours, Cantina Zaccagnini Montepulciano d’Abruzzo, which we get for a very good price at Costco. The picture was taken while it was “cooking wine” – wine to drink while cooking! – sitting on the kitchen island.

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