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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 28: Punch Up Pasta and Noodles with Savory Flavors

Fettuccini with Olives and Arugula

25 minutes

Fettuccini with Olives and Arugula

Meaty, flavor-packed olives require little effort to be transformed into a vegetarian no-cook “sauce” for pasta. We tame the bite of raw garlic and minced fresh chilies by steeping them in lemon juice, a combination that balances the olives' saltiness. You can use a food processor to pulse the olives until they're finely chopped or prep them by hand with a chef's knife—either way, make sure that the pieces are evenly fine so that they combine with the pasta rather than fall to the bottom of the bowl. Chopped baby arugula added at the end provides herbal peppery notes as well as verdant color. Pecorino Romano is a delicious flourish, but you could omit it to make the dish vegan.

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DECEMBER 2020
CHRISTOPHER KIMBALL FOR HENCKELS INTERNATIONAL 3-PIECE KNIFE SET

This set of three knives meet the everyday needs of every home cook. Made from rust-resistant German stainless steel, these knives feature comfortable, midsize polymer handles, and the set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip.

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