pasta with olives

This flavorful pasta with olives is a brilliant example of how to make a quick pasta dish that’s totally delicious with just a handful of basic ingredients. Garlic, juicy olives, the fresh parsley and lemon zest, all big flavors!

10-Minute Pasta with Olives.

(220 grams) pasta

Tbsp extra virgin olive oil,

garlic cloves,

Kalamata olive

lemon, zest (finely grated)

Tbsp fresh parsley, chopped

Tbsp parmesan cheese, grated (plus more for serving if you wish) (optional)

salt,

Firstly, bring a pot of salty water to the boil and cook your pasta until al dente. Follow the instructions on the package.

When you drain the pasta, reserve at least ½ cup of pasta cooking water.

PASTA

While the pasta is cooking, prepare the olives. Heat the olive oil in a large pan over medium heat.

Add garlic and chilli flakes, cook until fragrant (about 30-45 seconds), then add the olives and stir for about 3-4 minutes. Turn the heat off.

In a small bowl, mix the grated parmesan cheese if you use it, chopped parsley and grated lemon zest.

When the pasta is drained, add it to the pan along with the mix of parsley, lemon and parmesan cheese. Turn the heat on, add some of the pasta cooking water and toss for about 10 seconds, just until well combined and nicely coated. Add the cooking water gradually, you don&#039;t want to water down the flavor.

Serve hot with a drizzle of extra virgin olive oil and a pinch of chilli flakes if you like. Plus grated parmesan cheese if you don&#039;t keep it vegan. Enjoy!

OLIVES

Fresh herbs, mild green olives, and zesty capers make a brightly-flavored sauce for this quick and easy linguine pasta recipe. Ready in less than 30 minutes!

Linguine Pasta with Green Olives, Capers, and Fresh Herbs

olive oil

panko breadcrumbs ((Japanese-style breadcrumbs))

tbsp lemon zest ((zest of one lemon))

tbsp fresh chopped dill

oz linguine (or other long noodle)

parsley

basil

anchovies

garlic

capers

Castelvetrano olives (or ripe green olives)

parmigiano reggiano cheese

Heat the olive oil in a small skillet over medium heat.

Toast panko breadcrumbs until golden brown, then place on a paper towel to drain.

Once cool, toss breadcrumbs with lemon zest and fresh dill and set aside.

Breadcrumbs

Chop the fresh parsley and tear the basil. Add to a large serving bowl. (Basil won’t get as black on the edges if you tear it instead of chopping it.) Add half of the olives and half of the capers to the bowl.

Place the anchovies and garlic on a cutting board and use the side of a chef’s knife to mash it into a paste. You may not get it completely smooth, and that is okay. The anchovy will start to melt into the garlic, and the garlic will start to break down. Add the anchovy mixture to the bowl with the herbs.

Chop the remaining olives and capers down to a small dice, and add to the bowl with the herb mixture. Add the 1/4 cup of olive oil and stir to combine.

Cook the linguine noodles in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta water before draining.

Transfer the linguine to the bowl with the herb sauce along with 1/4 cup of the cooking liquid and stir, gradually adding the parmesan cheese. Add more water as needed until the pasta is coated with the sauce. Top with the breadcrumbs and a bit more parmesan and serve.

Pasta with Olives, Capers, and Herbs

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10-Minute Pasta with Olives.

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Top 2 pasta with olives recipes from across the web

The most viewed pasta with olives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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10-Minute Pasta with Olives.

Linguine Pasta with Green Olives, C...

The most viewed pasta with olives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine