i'm making a dish for a potluck - i'd really like to make it come out
nice, but due to unexpected emergency, did not have chance to
practice.

the dish will be standard - linguine with garlic, olive oil, topped
with parmesan - but i want to add a little something - either black
olives, or parsley and some other herbs - or both - so it's not too
plain. also want to keep cost down due to tight budget. any
suggestions here? thanks in advance.

RichN wrote:
> i'm making a dish for a potluck - i'd really like to make it come out
> nice, but due to unexpected emergency, did not have chance to
> practice.
>
> the dish will be standard - linguine with garlic, olive oil, topped
> with parmesan - but i want to add a little something - either black
> olives, or parsley and some other herbs - or both - so it's not too
> plain. also want to keep cost down due to tight budget. any
> suggestions here? thanks in advance.

Traditionally oregano and basil are used in Italian dishes. Fresh is
good but dried will work in a pinch. Neither is expensive

George

George Shirley wrote:

> RichN wrote:
>
>> i'm making a dish for a potluck - i'd really like to make it come out
>> nice, but due to unexpected emergency, did not have chance to
>> practice.
>>
>> the dish will be standard - linguine with garlic, olive oil, topped
>> with parmesan - but i want to add a little something - either black
>> olives, or parsley and some other herbs - or both - so it's not too
>> plain. also want to keep cost down due to tight budget. any
>> suggestions here? thanks in advance.
>
>
> Traditionally oregano and basil are used in Italian dishes. Fresh is
> good but dried will work in a pinch. Neither is expensive
>
> George

No, not in that dish, IMO. That dish is a
celebration of garlic and olive oil. Why make it
taste just like every other dish if you put
oregano and basil in anything "Italian"?
I would add nothing more than perhaps a dried red
pepper or some good parsley. Nothing more is
needed to ruin its simplicity.
I wonder how the OP is doing this for a potluck
though? I've never made that in advance.
Goomba

George Shirley wrote:

> RichN wrote:
>
>> i'm making a dish for a potluck - i'd really like to make it come out
>> nice, but due to unexpected emergency, did not have chance to
>> practice.
>>
>> the dish will be standard - linguine with garlic, olive oil, topped
>> with parmesan - but i want to add a little something - either black
>> olives, or parsley and some other herbs - or both - so it's not too
>> plain. also want to keep cost down due to tight budget. any
>> suggestions here? thanks in advance.
>
>
> Traditionally oregano and basil are used in Italian dishes. Fresh is
> good but dried will work in a pinch. Neither is expensive
>
> George

No, not in that dish, IMO. That dish is a
celebration of garlic and olive oil. Why make it
taste just like every other dish if you put
oregano and basil in anything "Italian"?
I would add nothing more than perhaps a dried red
pepper or some good parsley. Nothing more is
needed to ruin its simplicity.
I wonder how the OP is doing this for a potluck
though? I've never made that in advance.
Goomba

On 18 Nov 2004 07:42:51 -0800, (RichN) wrote:

>i'm making a dish for a potluck - i'd really like to make it come out
>nice, but due to unexpected emergency, did not have chance to
>practice.
>
>the dish will be standard - linguine with garlic, olive oil, topped
>with parmesan - but i want to add a little something - either black
>olives, or parsley and some other herbs - or both - so it's not too
>plain. also want to keep cost down due to tight budget. any
>suggestions here? thanks in advance.


You can't really do that in advance, but a traditional variant of
pasta with garlic and oil is one with anchovies, cooked in the oil
with the garlic. They disintegrate and spread through the oil.

If you have to cook the dish ahead of time, look for something else
entirely.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On 18 Nov 2004 07:42:51 -0800, (RichN) wrote:

>i'm making a dish for a potluck - i'd really like to make it come out
>nice, but due to unexpected emergency, did not have chance to
>practice.
>
>the dish will be standard - linguine with garlic, olive oil, topped
>with parmesan - but i want to add a little something - either black
>olives, or parsley and some other herbs - or both - so it's not too
>plain. also want to keep cost down due to tight budget. any
>suggestions here? thanks in advance.


You can't really do that in advance, but a traditional variant of
pasta with garlic and oil is one with anchovies, cooked in the oil
with the garlic. They disintegrate and spread through the oil.

If you have to cook the dish ahead of time, look for something else
entirely.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On 18 Nov 2004 07:42:51 -0800, (RichN) wrote:

>i'm making a dish for a potluck - i'd really like to make it come out
>nice, but due to unexpected emergency, did not have chance to
>practice.
>
>the dish will be standard - linguine with garlic, olive oil, topped
>with parmesan - but i want to add a little something - either black
>olives, or parsley and some other herbs - or both - so it's not too
>plain. also want to keep cost down due to tight budget. any
>suggestions here? thanks in advance.


You can't really do that in advance, but a traditional variant of
pasta with garlic and oil is one with anchovies, cooked in the oil
with the garlic. They disintegrate and spread through the oil.

If you have to cook the dish ahead of time, look for something else
entirely.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

"RichN" > wrote in message
m...
> i'm making a dish for a potluck - i'd really like to make it come out
> nice, but due to unexpected emergency, did not have chance to
> practice.
>
> the dish will be standard - linguine with garlic, olive oil, topped
> with parmesan - but i want to add a little something - either black
> olives, or parsley and some other herbs - or both - so it's not too
> plain. also want to keep cost down due to tight budget. any
> suggestions here? thanks in advance.

Assuming you are looking for flavor rather than presentation: add some black
olives and a couple of basil leaves. Fresh oregano can be a bit overpowering
if use too much.