Recipes

Homemade Orecchiette:

• 300 grams rimacinata semolina flour, (can sub AP flour)
• 150 grams warm water, about 90 degrees F
• 2 grams salt
• 1 teaspoon spinach powder, (optional)

Olive Ragu:

• 1 (6 ounce) can Pearls or Early California Black Ripe Olives (liquid reserved)
• 1 teaspoon red pepper flakes, or Calabrian chili paste (based on spice preference)
• 1 shallot, minced
• 1 medium leek, cleaned and thinly sliced
• 2 cloves garlic, minced
• ¹/₂ cup red wine
• 1 tablespoon tomato paste
• 1 orange, juiced and zested
• 1 teaspoon oregano, dried
• ¹/₄ cup parmigiano reggiano, finely grated
• Black pepper, freshly ground, as needed
• Kosher salt, as needed
• Olive oil, as needed
• 1 bunch chives, thinly sliced
• ¹/₄ cup parsley, chopped

Optional – Substitute your favorite dried pasta

• 1 pound halibut, cut into 4 portions
• Kosher salt, as needed
• Black pepper, freshly ground, as needed
• 1/4 cup plus 1 tablespoon olive oil, divided
• 1/4 cup sundried tomatoes, sliced
• 1/2 cup Pearls Specialties Sliced Kalamata Greek Olives
• 2 tablespoons Kalamata olive juice, from jar
• 1/2 lemon, juiced
• 1 tablespoon oregano, fresh
• 4 leaves fresh basil, chiffonade
• Chili flakes, as needed

Hummus Kalamata:

• 8 ounces Pearls Organic Classic Hummus
• ½ cup Pearls Specialties Pitted Kalamata Greek Olives, coarsely chopped
• 8 slices white bread
• 3-4 medium tomatoes, thinly sliced
• ¼ cup slivered basil leaves

Cucumber Black Olive:

• 8 ounces cream cheese spread or whipped cream cheese, softened
• 2 tablespoons chopped fresh dill
• ½ cup Pearls or Early California Black Ripe Olives, coarsely chopped
• 8 slices white bread
• 1 English cucumber, thinly sliced

Pimento Olive & Egg Salad:

• 6 hard boiled eggs, peeled
• ¼ cup mayonnaise
• 2 teaspoons mustard
• 2 tablespoons finely chopped shallot
• ¼ cup finely chopped celery
• ¼ cup finely chopped chives
• ½ cup Pearls or Early California Pimiento Stuffed Olives, chopped
• Salt and pepper
• 8 slices white bread

• 6 (6-inch) corn tortillas, cut into eighths
• 2 Tablespoons sunflower oil or other high-heat vegetable oil
• 1/2 large yellow onion, peeled and diced
• 1/2 cup diced bell pepper (red & yellow mix)
• 3/4 cup red enchilada sauce, more as needed
• 1 small can (2.25 ounces) Pearls or Early California Black Ripe Olives (reserve some for topping)

Suggested toppings:

• 2 fried eggs
• Chopped cherry tomatoes
• Sliced avocado
• Sour cream
• Chopped cilantro
• Crumbled queso fresco, cotija, or shredded jack cheese
• Lime wedges

Meat Lovers:

• 1 premade naan (3 ounces)
• 3 Tablespoons tomato sauce
• 1/3 cup shredded mozzarella
• 1/3 cup cooked crumbled Italian sausage
• Handful pepperoni slices
• Handful Pearls Specialties Martini with Vermouth Pimento Stuffed Queen Olives, sliced

Buffalo Chicken:

• 1 premade naan (3 ounces)
• 3 Tablespoons buffalo sauce
• 1/3 cup shredded mozzarella
• 1/4 cup shredded cooked chicken (such as rotisserie chicken)
• Handful Pearls Specialties Blue Cheese Stuffed Olives, sliced

Hummus Pizza:

• 1 premade naan (3 ounces)
• 1/4 cup Red Pepper Hummus
• 1/3 cup shredded mozzarella
• 1/3 cup cherry tomatoes
• 2-3 Tablespoons crumbled feta
• Handful Pearls or Early California Black Ripe Olives, sliced in half lengthwise
• Handful basil leaves

• 3 tablespoons high-heat vegetable oil, such as sunflower oil
• 2 pounds flank steak, cut into two pieces and sprinkled with salt and pepper
• 1 large yellow onion, chopped
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 6 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 1/2 teaspoons paprika
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 cup dry white white
• 14 ounce can whole peeled tomatoes in their juices
• 2 cups beef broth
• 2 bay leaves
• 1/2 cup Pearls Specialties Garlic Stuffed Green Olives, halved
• 1 tablespoon cilantro, for garnish
• Yellow rice, for serving

• 12 ounces dry penne
• 3 tablespoons unsalted butter
• 3 tablespoons minced shallots, from 1-2 medium shallots
• 2 cloves garlic, minced
• 2 tablespoons + 1 teaspoon all-purpose flour
• 2 3/4 cups whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 7 ounces (about 1¼ cups) crumbled goat cheese, divided
• 4 ounces (about 1¼ cups packed)
• grated parmesan cheese, divided
• 1 cup Pearls Specialties Sliced Kalamata Greek Olives
• 1/2 cup drained sun-dried tomatoes, thinly sliced
• 1/4 cup fresh basil, coarsely chopped, plus more for garnish
• 2 tablespoons toasted pine nuts
• 3 tablespoons coarse dry breadcrumbs

• 1 cup chickpea flour
• 1/2 teaspoon fine sea or kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup water
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 cup Pearls Specialties Sliced Kalamata Greek Olives
• 1 small (or 1/2 a large) bell pepper, seeded and thinly sliced into rounds (or the equivalent from multi-colored peppers)
• 1/2 small red onion, peeled and thinly sliced into rounds
• 2 ounces (1/3 cup) feta, in 1/2-inch cubes
• 2 tablespoons ghee, clarified butter, or high-heat cooking oil
• Fresh herbs, for sprinkling (parsley, oregano, basil, or a combination)

For the crust:

• 1 pound chopped cauliflower (from 1/2 large or 1 small cauliflower head)
• 1/4 cup crumbled, lightly packed goat cheese
• 1/4 cup lightly packed grated parmesan cheese
• 1 large egg
• 2 tablespoons cornstarch
• Big pinch salt and pepper

For the toppings:

• 1/4 – 1/3 cup of your favorite tomato sauce, homemade or store-bought
• 1/2 cup lightly packed grated mozzarella
• 1/4 cup lightly packed crumbled goat cheese
• 1/4 cup drained Pearls Specialties Sliced Kalamata Greek Olives
• Big pinch red pepper flakes
• A big handful arugula leaves, washed and spun dry
• Extra virgin olive oil, for finishing

• 1/2 cup golden raisins
• 2 small red potatoes, chopped into ½-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 3 gloves of garlic, diced
• 1 pound ground turkey
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/2 cup Pearls Specialties Garlic Stuffed Queen Olives, finely chopped, plus more slices for garnish
• 3/4 cup chicken broth
• 20 lettuce cups, from 2 heads of butter or romaine lettuce
• 4 hard-boiled eggs, sliced into ¼-inch pieces
• Parsley leaves, for garnish

• Equipment: 4-6 bamboo (or steel) skewers
• 1 pound beef fillet, cut in two inch cubes
• 1 cup Pearls Blue Cheese Stuffed Queen Olives
• Salt
• 1 head red butter lettuce, washed, dried and separated
• 1 small red onion, peeled and finely sliced
• 1/2 cup crumbled blue cheese

Dressing:

• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried chives
• Salt, pepper to taste

• 4-6 soft corn tortillas or pitas
• 1 small tub Tzatziki sauce (commercially prepared)
• 2 cups drained (1 jar) Pearls Specialties Pitted Kalamata olives, drained
• 1 1/2 cups garbanzo beans, drained
• 1 cup red and/or orange bell pepper, diced
• 1/2 cup crumbled feta cheese
• 1 cup red cabbage, finely sliced
• 1/2 cup red onion, finely sliced
• 1 lemon, cut into wedges

For a meat-lovers version, add slices of grilled lamb or chicken.

• 1/2 cup finely chopped Pearls Specialties Garlic Stuffed Olives, plus more for serving
• 1/2 cup + 2 tablespoons extra-virgin olive oil
• 1 tablespoon red or white wine vinegar
• 2 teaspoons minced shallot
• 2 teaspoons minced, seeded jalapeño pepper (more or less, to taste)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon fine sea or kosher salt
• 3/4 cup lightly packed parsley leaves, finely chopped
• 3/4 cup lightly packed cilantro leaves, finely chopped
• 1 1/2 pounds salmon filets or other firm fish such as halibut or mahi mahi
• 1 1/2 pounds asparagus, trimmed
• 2 tablespoons high-heat vegetable oil such as refined sunflower oil
• salt and pepper
• lemon wedges, for serving

Bolognese:

• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 4 celery ribs, finely chopped
• 2 large carrots, finely chopped
• 5 garlic cloves, minced
• 1 1/2 cups cremini mushrooms, finely chopped
• 1/2 teaspoon kosher salt
• 1 6-oz can tomato paste
• 1 28oz can crushed tomatoes
• 1 cup water
• 1 cup Pearls Specialties Martini with Vermouth olives, chopped, plus more for serving
• 1/2 cup dry white wine
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon each kosher salt and pepper, plus more to taste.
• 2 cups cooked lentils
• 1/4 cup freshly grated parmesan cheese, for serving

Sweet Potato Noodles:

• 6 large sweet potatoes, peeled and spiralized
• 3 teaspoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• Water, as needed.

• 1 tablespoon olive oil
• 1 ½ cups Farmland Cubed Ham
• 1 medium yellow onion, diced
• Freshly ground black pepper, a few grinds
• 1 tablespoon chopped fresh chives, or 1 teaspoon dried chives
• 8 large eggs
• ¾ cup half and half
• 1 ½ cups grated sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 cup Pearls or Early California Black Ripe Olives, sliced length-wise

• 2 bell peppers, 1 red and 1 green, cored and chopped
• 2/3 cups dry white wine
• 1 teaspoon saffron threads
• 1½ teaspoons salt
• 1½ teaspoon smoked paprika
• 1 teaspoon fresh black pepper
• 12 ounces peeled shrimp, tails on
• 6 ounces Spanish chorizo, sliced into ¼ inch rounds
• 1 tablespoon extra virgin olive oil
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 1½ cups Arborio rice or medium grain rice
• 1¾ cups low-sodium chicken broth
• 1 (14.5-ounce can) diced tomatoes, drained
• ½ cup frozen peas
• 1 jar Pearls Specialties Garlic Stuffed olives

• 5-6 boneless, skinless chicken thighs
• ½ teaspoon coarse salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced or pressed
• 2 cups chicken broth
• 1 cup dry couscous
• ½ cup Pearls Specialties Jalapeno Stuffed Olives, drained and sliced in half
• Fresh cilantro (optional

Spice rub:

• 2 teaspoons curry powder
• 1 teaspoon Harissa powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 clove pressed garlic
• 2 tablespoons olive oil
• ¼ cup sesame seeds

• 1 turkey half breast, deboned, cut in three pieces of similar thickness
• 2 small sweet potatoes, peeled and cut into similar size wedges
• 1 small red onion, sliced
• 1 red or yellow bell pepper, cut into strips
• 1 tablespoon olive oil
• 1 cup Pearls Specialties Garlic Stuffed Olives, drained
• 1 tablespoon olive oil

• 2 tablespoons extra-virgin olive oil, plus more for serving
• ½ large yellow onion, peeled and finely diced
• 4 large cloves garlic, peeled and finely chopped
• 12 ounces dry linguine
• ½ teaspoon red pepper flakes
• 2 sprigs fresh oregano, plus more for serving
• 1½ teaspoons fine sea salt
• ½ teaspoon black pepper
• 1 cup Pearls Specialties Pitted Kalamata Olives
• 1 cup Pearls Specialties Garlic-Stuffed Olives
• 1 (28-ounce) can diced tomatoes
• 2½ cups water
• Freshly grated parmesan, for serving

For the Meatballs:

• 1½ pounds ground turkey
• 1 cup fine dry bread crumbs
• 1 large egg
• 1/3 cup chopped Pearls Specialties Pitted Kalamata Olives
• 1/3 cup grated dry mozzarella cheese
• ¼ cup freshly grated parmesan cheese
• 2 tablespoons minced sun-dried tomatoes
• 2 tablespoons minced yellow onion
• 1 tablespoon finely chopped flat-leaf parsley
• 1 small garlic clove, minced
• ½ teaspoon each salt and pepper

For the Spaghetti Marinara:

• 2 tablespoons extra virgin olive oil, plus more for tossing spaghetti
• ¼ cup minced yellow onion
• 2 garlic cloves, minced
• 2 (28-ounce) cans Italian crushed tomatoes
• 1 tablespoon minced fresh oregano
• ¼ teaspoon each salt and pepper
• 1½ pounds dry spaghetti
• Fresh parmesan, for serving
• Pearls Specialties Sliced Kalamata Olives, for serving

For the Chicken:

• ¾ cup fresh tomato salsa
• ½ large yellow onion, chopped
• 2 large cloves garlic, chopped
• ½ jalapeno, minced
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 1½ pounds boneless chicken breasts and thighs
• ½ cup water

For the Tacos:

• 1 small head purple cabbage, shredded or thinly sliced
• 3 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 12 (6-inch) corn tortillas
• 2 large avocados, sliced
• ¼ cup French feta, crumbled
• ¼ cup sour cream
• Juice of 1 lime
• 1 cup Pearls or Early California Sliced Black Ripe Olives
• ¼ cup cilantro leaves
• Salt and pepper

• ½ tablespoon olive oil
• 4 large eggs
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2 scallions, green parts only, thinly sliced
• ½ cup halved cherry tomatoes
• 1/3 cup crumbled feta cheese
• ¼ cup Pearls Specialties Sliced Kalamata Olives
• ½ cup Pearls Specialties Garlic-Stuffed Olives
• Toast, for serving (optional)

• ½ cup mayonnaise
• 3-4 tablespoons finely chopped basil leaves
• Salt and pepper to taste
• 2 large ripe tomatoes, sliced ¼-inch thick
• 6-inch square of focaccia, halved horizontally
• 1 large ball fresh mozzarella, sliced ¼-inch thick
• ¾ cup Pearls Specialties Garlic-Stuffed Olives, sliced crosswise ¼-inch thick
• 2 roasted red peppers from a jar, drained and thinly sliced
• A small handful whole basil leaves

For the Tapenade:

• ½ cup Pearls Specialties Garlic-Stuffed Olives, minced
• ½ cup Pearls or Early California Black Ripe Olives, minced
• 1/3 cup roasted red pepper strips from a jar, minced
• 2 tablespoons minced celery
• 2 tablespoons minced shallots
• 1 tablespoon drained capers
• 1 tablespoon minced parsley
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• ¼ teaspoon each salt & pepper
• Pinch red pepper flakes

For the Sandwich:

• 1 large baguette
• 2-3 tablespoons mayonnaise
• ¼ pound thinly sliced mortadella
• ¼ pound thinly sliced salami
• ¼ pound thinly sliced capicola or prosciutto
• ¼ pound sliced provolone

• 2 tablespoons extra virgin olive oil
• 4 skin-on, boneless chicken breast halves
• ¼ teaspoon each salt & pepper, or to taste
• 4 cloves garlic, slivered
• 3 tablespoons drained capers
• ¾ cup dry white wine
• Juice of one lemon
• 3-4 sprigs fresh thyme
• 1 jar Pearls Specialties Garlic Stuffed Olives

For the Rice and Vegetables:

• 1 cup medium or long grain brown rice, rinsed and drained
• 2 cups vegetable stock (if unsalted, add ¼ teaspoon salt to rice)
• 1 tablespoon sunflower or olive oil
• 1 small red onion, peeled, quartered, and cut crosswise into ¼” thick strips
• 2 medium bell peppers (red, yellow, or a combination), cored, quartered, and cut crosswise into ¼-inch thick strips
• ¼ teaspoon salt

For the Beans:

• 1 can black beans, heated in their broth
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• Splash water

For the Toppings:

• ¼ cup sour cream
• Squeeze lime juice
• ¼ teaspoon chile powder
• Pinch cayenne
• Salt, to taste
• 1 cup Pearls or Early California Sliced Black Ripe Olives
• 1 large avocado, peeled, pitted, and sliced
• ½ cup chopped tomatoes
• ¼ cup tomato salsa
• Handful cilantro leaves
• ½ cup crumbled cheese (such as feta, goat cheese, cotija, or queso fresco)

• 2 (8-inch) whole wheat or flour tortillas
• ½ cup packed grated jack cheese
• ¼ cup crumbled feta cheese
• ¼ cup Pearls Specialties Sliced Kalamata Olives
• 1/3 cup sliced marinated artichoke hearts, drained well
• Tomato salsa and cilantro, for serving (optional)

For the Tapenade:

• 1 cup Pearls or Early California Black Ripe Olives
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 large garlic cloves, peeled and put through a press
• 1 tablespoon drained capers
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt, or to taste
• ¼ teaspoon freshly ground black pepper

For the Sandwiches:

• 1 (5-ounce) can tuna packed in olive oil, drained
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped fennel bulb or celery
• 2 tablespoons finely chopped parsley
• Salt and pepper, to taste
• Squeeze lemon juice, to taste
• 4 slices crusty sourdough bread or sandwich bread, lightly toasted if desired
• 2 roasted red peppers from a jar, patted dry and thinly sliced
• 1½ cups loosely packed arugula leaves

• 2 19-oz cans red enchilada sauce
• 4 cups pre-cooked, shredded chicken (leftover boned, rotisserie or even fried chicken will do nicely)
• 2 cups Pearls or Early California Sliced Black Ripe Olives
• 12 6-inch corn tortillas
• 1/2 cup olive oil
• 3 cups finely shredded Mexican blend cheese
• 4 large eggs

• 1 tablespoon light brown sugar
• 1 tablespoon paprika
• 1 1/2 teaspoons turmeric
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon pepper
• 2 tablespoon olive oil, divided
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic (About 3 medium cloves)
• 2 1/4 lb butternut squash, peeled and cut into 1-1½-inch cubes
• 1 1/2 cups vegetable broth
• 1 14.5-ounce can chopped tomatoes, with their juices
• 1 14.5-ounce can canned chickpeas, drained and rinsed
• 1/3 cup golden raisins
• 1 tablespoon tomato paste
• 1/3 cup marcona almonds
• 1/2 cup Pearls Specialties Garlic Stuffed Queen Olives
• About 2 tablespoons of fresh parsley leaves, for serving
• Quinoa:
  1 1/2 cups quinoa, rinsed
• 2-2/3 cups vegetable broth
• 1/4 teaspoon salt

• 1 cup Pearls or Early California Sliced Black Ripe Olives
• 1 tsp extra virgin olive oil
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/2 tsp ground fennel seed
• 1/2 cup jarred or homemade pizza sauce
• 1 large pre-made pizza crust
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup very thinly sliced red onions

• 1 tbsp olive oil
• 1 1/2 cups Pearls or Early California Sliced Black Ripe Olives
• 1 packet taco seasoning
• 1/2 cup water
• 12 taco shells, heated
• 1 1/2 cups prepared guacamole
• 3 cups shredded iceberg lettuce
• 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
• 1 cup chopped tomatoes
• Optional: hot sauce or salsa

• 1 1/2 cups quinoa, rinsed
• 2-2/3 cups vegetable broth
• 1/2 cup Pearls Sliced Kalamata Olives or Whole Kalamata Olives, sliced

Sweet Potato:

• 1 large sweet potato, peeled and chopped into 1/2-inch cubes
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Chickpeas:

• 1 15-ounce can chickpeas, drained and rinsed
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon each salt and pepper

Kale:

• 5 cups roughly chopped kale
• 2 large cloves garlic, minced
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon each salt and pepper

Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice (from 1 large lemon)
• 2 tablespoons water (plus more if needed)
• 1 tablespoon extra virgin olive oil

Potatoes:

• 8 ounces small potatoes such as fingerlings, sliced as thinly as possible with a sharp chef’s knife to equal 1 3/4 cups
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt, plus more for sprinkling
• 1/4 teaspoon freshly ground black pepper, plus more for sprinkling

Pizza:

• 14-16 ounce ball pre-made whole wheat pizza dough, at cool room temperature
• 2 ounces dry, whole-milk mozzarella, coarsely grated
• 2 ounces aged gruyere, coarsely grated
• 1/4 small red onion, thinly sliced
• 1 tablespoon rosemary leaves, chopped
• 1 1/4 cups Pearls Garlic Stuffed Green Olives, drained and halved

Gremolata:

• Finely grated zest from ½ large lemon
• 1 garlic clove, peeled
• 1/4 cup parsley leaves

• Kosher salt
• 3 tablespoons extra-virgin olive oil, plus more for finishing
• 1/2 medium red or yellow onion, diced
• 4 large cloves garlic, peeled and thinly sliced
• 2 anchovy filets, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (more to taste)
• Scant 2 cups tomato puree or passata (from a 14-ounce can)
• 2 tablespoons capers, drained
• 1 1/4 cups Pearls Specialties Pitted Kalamata Olives
• 1/4 teaspoon fine sea salt (more to taste)
• 1/4 teaspoon freshly ground black pepper
• Handful parsley leaves, chopped
• Fresh parmesan, for grating
• 10-12 ounces dried spaghetti or linguine

Eggplant:

• 1 medium globe eggplant, trimmed, peeled, cut into 1-inch chunks
• 2-3 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• A few turns freshly ground black pepper
• Big pinch red pepper flakes

Sandwiches:

• 2 tablespoons butter or ghee, at room temperature
• 4 thick slices bread from a large country boule (such as Acme Levain)
• 4-6 tablespoons sun dried tomato pesto
• 4 ounces dry, whole-milk mozzarella, thinly sliced
• 1 ounce freshly grated parmesan
• 1/2 cup Pearls Sliced Kalamata Olives, drained well