Recipe Redo: Bob Harper’s Tomato and Olive Pasta

09/27/2013 at 02:15 PM ET

Spoon Fork Bacon Bob Harper Tomato Olive Pasta
Courtesy Spoon Fork Bacon

Jenny Park and Teri Lyn Fisher are the food stylist/recipe development/photography duo behind the blog Spoon Fork Bacon. Visit every Friday for their take on celebrity recipes, plus tips on cooking, entertaining, food photography and more.

Biggest Loser trainer Bob Harper makes an awesome Tomato and Olive Pasta—it’s simple, loaded with flavor and a great dish to have when you’re in the mood for pasta but don’t want to eat something that’ll weigh you down.

But when we headed to the kitchen to make it ourselves this week, we were craving something seasonal: heirloom cherry tomatoes.

It’s almost time to say goodbye to these super-sweet tomatoes for the year—although you can still find them for a great price at farmers’ markets and grocery stores—so we decided to swap them in for the canned tomatoes Harper uses. We also subbed mint for the basil—it might seem a little strange, but it adds an unexpected freshness to every bite!

Lastly, to bulk up the bowl a little, we topped our noodles with crispy prosciutto bits. We enjoy our proteins…a lot. At ⅓ of a cup, it was just enough to add a pop of flavor without killing the lightness of this dish.

What’s great about this pasta is that it’s such a perfect base to let you go to town and add whatever else suits your taste. Here’s our version, but go wild with your own!

Spoon Fork Bacon Bob Harper Tomato Olive Pasta
Courtesy Spoon Fork Bacon

Spoon Fork Bacon Bob Harper Tomato Olive Pasta
Courtesy Spoon Fork Bacon

Spoon Fork Bacon Bob Harper Tomato Olive Pasta
Courtesy Spoon Fork Bacon

Heirloom Tomato and Olive Pasta

Serves 6

1 lb. fusilli pasta (we prefer high-fiber noodles)

2 tbsp. extra virgin olive oil

2 garlic cloves, thinly sliced

¼ cup kalamata olives, pitted and sliced

18 heirloom cherry tomatoes, halved

Salt and pepper, to taste

⅓ cup crispy prosciutto (or bacon), crumbled

¼ cup pistachios, crushed

6 mint leaves, chopped

1. Fill a large pot with water and bring to a boil. Season with salt and add the pasta. Stirring occasionally, boil pasta until al dente, 6-7 minutes. Reserve ½ cup of the cooking liquid, and drain.

2. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and olives and sauté until garlic is tender and golden brown, 2-3 minutes Add tomatoes and cook for 5 minutes or until tomatoes are tender.

3. Add pasta and ½ cup of reserved pasta water to olive mixture and toss together. Season with salt and pepper. Top pasta with crispy prosciutto bits, crushed pistachios and mint.


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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