This means that olive fans get to miss out on some real gems....or they would miss out if I wasn't happy to share these winning recipes through my Delicious! newsletter.
This fabulous 'Puttanesca' sauce is a prime example and a must-make for everyone who shares my affection for this spirited, little fruit.
Cook up a batch today and toss through pasta to enjoy hot or cold, spoon over a jacket potato or even use as a base when baking chicken or fish.
Whoever knew that the olive counter at your local supermarket could offer so much potential!
O-LIVE YOU PASTA PUTTANESCA
6 tablespoons olive oil
6 anchovy fillets, chopped (optional)
1/2 teaspoon crushed garlic
2 tins chopped tomatoes
1 teaspoon dried oregano
2 tablespoons capers (optional)
1/4 cup sliced, pitted olives
1: Heat oil in a large pan over low heat and stir the anchovies (if using) with a wooden spoon till they dissolve.
2: Add the garlic and cook for about 15 seconds then add the tomatoes with a tiny pinch of salt and bring to the boil.
3: Turn the heat down and simmer 30-40 minutes till the tomatoes have reduced and separated from the oil.
4: Meanwhile boil spaghetti till al dente - just firm - and then drain.
5: Add the oregano, capers and olives to the tomato sauce and then toss the drained pasta through the sauce together with an extra tablespoon of olive oil.
6: Check if pasta needs salt and then serve.
COOK'S NOTES: Anchovies undoubtedly beat even coriander in the 'Most Hated Ingredient' stakes but here they give a wonderful saltiness and depth to the dish. Leave them out if preferred and add extra salt at the end if necessary. Capers are also viewed with suspicion by many a diner - I'm yet to see a caper with teeth but you'd think they bite from people's reactions - so these may be left out too if preferred and only the olives added.