When you sauté green olives and garlic in butter, the results are magical. The olives warm and soften, and the garlic infuses the fat with its rich fragrance, creating an easy, flavorful pasta sauce that rivals any restaurant dish. A splash of lemon juice adds acidity for balance, and each portion is finished with freshly ground pepper and generous shavings of Parmesan.
It's the kind of dinner that feels like a treat to eat, and yet it pretty much came straight from your pantry. That's a serious win in my book.
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