Cooking and Chef Recipes

Mother's Day Pasta from the Divas of Dish

Mothers Day Pasta

Mother’s Day is one day of the year you should insist mom stay out of the kitchen. No matter how much she resists, it’s a day to let her know she’s raised you right.

If you prefer a day at home instead of queuing up at a restaurant, we’re sharing this epicurean combo that anyone can toss together in less than 30 minutes, then serve at room temperature. It’s super easy to prep and clean up, with fresh tomatoes, a little wine, lots of garlic and the salty finish of capers and Kalamata olives. Serve with a little green salad and crusty bread for a meal worthy of mama.

Mother’s Day Pasta
Serves 6

4 tablespoons extra virgin olive oil, divided
2 cups grape tomatoes, halved
Coarse salt, cracked black pepper, to taste
4 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken stock
1/2 cup pitted Kalamata olives, or more, to taste
1 tablespoon capers
2 tablespoon torn fresh basil
3 tablespoons fresh Italian parsley, minced
Juice of 1 lemon
2 tablespoons unsalted butter
1 pound angel hair pasta, or linguine, cooked according to package directions
Fresh basil, for garnish
Fresh flat-leaf parsley, for garnish

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add tomatoes, seasoning with salt and pepper. Sauté for a minute or so, then add garlic, being careful not to burn.

Add wine and the stock; simmer for 5 minutes. Add olives and capers and check for seasoning, adjusting if necessary. Simmer another few minutes, or until sauce is slightly thickened. Stir in basil, parsley, lemon and butter. Remove from heat.

Cook pasta according to package directions; drain and add to sauce, tossing to evenly distribute the olives and tomatoes. Drizzle with 2 tablespoons of olive oil and garnish with black pepper, basil and parsley.

Serve hot or at room temperature.

Diva confession: Greek Kalamata olives (also spelled calamata) are almond shaped and have a dark, eggplant color and a rich, fruity flavor. You can buy them packed in olive oil or vinegar – either works fine for this recipe. These olives are often sold with their pits intact, so be sure to remove the seed first.