Description
A bright, briny pasta tossed with olives, capers, garlic, lemon, and olive oil, ready in about 15 minutes.
Ingredients
- 12 ounces short pasta (penne, rigatoni, or orecchiette)
- 4 quarts salted water
- 3 tablespoons extra-virgin olive oil
- 2 minced garlic cloves
- 1/3 cup finely chopped mixed olives
- 2 tablespoons capers
- 1/4 to 1/2 cup reserved pasta water
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- 1/3 cup grated Parmesan or vegan alternative
Instructions
- Bring 4 quarts of salted water to a rolling boil.
- Cook the pasta for 1–2 minutes less than package directions.
- While the pasta cooks, warm olive oil in a skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add chopped olives and capers; sauté for another 1–2 minutes.
- Add reserved pasta water, lemon zest, and lemon juice.
- Toss the drained pasta in the skillet off heat until coated.
- Finish with chopped parsley and grated cheese.
Notes
For best results, reserve pasta water before draining and consider adding grilled shrimp or chickpeas for extra protein.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian