Olive Spaghetti

 I am a huge fan of the Food Network Magazine. Love love love it! I think we make 3-5 recipes out of every magazine. No this is not a sponsored post, I just like to gush when there is a product I like. In their May issue they had this great looking pasta.
I added my own little twists to the recipes. Here is how I changed it up.
I took all the ingredients it called for except the eggplant, only because I forgot to grab it at the store. I added green olives to the recipe too. I threw them all into a sauce pan with the olive oil, I wanted this to be warm. Oh wait, I also kept the basil and mozerella cheese out for a bit. I let the ingredients warm up while we made some meatballs to go with.
For the meatballs I used mild italian sausage one pound. To that I added italian breadcrumbs, garlic powder, oregano, rosemary and thyme, salt, pepper, worchester sauce and one egg. I mix them all together but don't over mix like I did and it back really sticky. Then the mixture was formed into balls and cooked on the stove top in a bit of olive oil.
Once the meatballs were done, I added the basil and mozerella pearls to the olive mix pan. I wish I won't have after the fact. The cheese melted into a large mass and I had to cut it apart to add some to each plate. Lesson Learned!

Otherwise it was great.  A very light pasta with lots of flavor. This is one we will definately have again.

~ Cassi

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