Mario Batali's 'Not Baked' Lasagne with Green Olives, Tomatoes, and Basil

Ingredients

Cooking Directions

Bring 8 quarts of water to a boil in a large pasta pot.

While the water is heating, heat the oil in a 14 inch sauté pan over medium heat. Add the garlic and cook until it is starting to color. Add the tomatoes and their juices, and cook until the liquid reduces a bit, 4 to 5 minutes. Season the tomatoes with 1 tablespoon salt and the black pepper. Stir in the olive paste, and then the olives. Remove the pan from the heat.

Add 2 tablespoons salt to the boiling water. Drop the lasagna into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, careful ladle ¼ cup of the cooking water into the olive mixture.

Drain the pasta thoroughly in a colander, and add it into the sauce. Add the basil and the parsley over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl, and serve immediately.

This recipe was styled by chef Karen Pickus for Good Morning America.

All recipes are courtesy Molto Batali (Ecco 2011).