- Heat olive oil in a large skillet with a lid. Add the onion and sear. Add the shiitake mushrooms and sauté until golden brown. Add the black olives, juniper berries, and thyme and sauté a couple of minutes. Reduce heat, cover, and cook slowly for a few minutes.
- Bring a large saucepan of generously salted water to a boil. Pour in the gemelli and cook until al dente, or even a bit firm.
- Drain pasta and transfer it immediately to the skillet containing the olive mixture. Increase the heat and mix well. Tip: Pour in a bit of water, or better yet some pasta cooking water, to bring out the black olives' colour, thus adding colour and more flavour to the pasta.
- If needed, adjust the amount of olive oil to taste, and add a generous amount of freshly ground pepper. Important: Don ’t add salt to the dish because the olives are usually already salted. Serve immediately.
Black olives share the same aromatic profile as L ’Olivier d ’Anis red wine. Serve this pasta alongside L ’Olivier d ’Anis wine, and you ’ll discover perfect wine-food harmony.
Recipe by "Créateur d'Harmonies" François Chartier.