3.5
(12)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Preparation Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld. Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed. Divide pasta among bowls and drizzle with more oil.
Your folders
bonappetit.com
4.8
(43)
Your folders
cooking.nytimes.com
4.0
(228)
Your folders
food.com
10 minutes
Your folders
cookieandkate.com
4.9
(28)
15 minutes
Your folders
allrecipes.com
4.5
(24)
1 hours
Your folders
cooking.nytimes.com
4.0
(71)
Your folders
cooking.nytimes.com
4.0
(203)
Your folders
foodnetwork.com
4.8
(5)
30 minutes
Your folders
cooking.nytimes.com
5.0
(757)
Your folders
finefoodsblog.com
5.0
(5)
15 minutes
Your folders
epicurious.com
4.0
(55)
Your folders
bonappetit.com
Your folders
bonappetit.com
4.4
(19)
Your folders
twospoons.ca
20 minutes
Your folders
bbcgoodfood.com
12 minutes
Your folders
washingtonpost.com
Your folders
washingtonpost.com
Your folders
feastingathome.com
5.0
(9)
10 minutes
Your folders
feastingathome.com
5.0
(9)
10 minutes