Pasta with Black Olives

The Illustrated Quick Cook

Pasta with Black Olives

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    1 cup (200 g) pitted black olives, such as Kalamata 12 oz (350 g) dried linguine or spaghetti
    2 garlic cloves handful of finely chopped flat-leaf parsley
    finely grated zest and juice of 1 lemon handful of fresh basil leaves, torn into shreds
    2 tbsp extra virgin olive oil scant 1 oz (25 g) chunk of Parmesan cheese, shaved with a vegetable peeler
    sea salt and freshly ground black pepper


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Combine the olives, garlic, lemon zest, and lemon juice in a food processor and pulse until chopped. With the motor running, add the oil until the mixture forms a smooth paste. Transfer to a bowl. Taste and season with pepper and salt.

    • 2

      Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

    • 3

      Add the parsley and basil, and toss again. Toss the olive paste into the pasta, or spoon it over the top. Shave Parmesan over all and serve.


    Use 1 tbsp store-bought tapenade instead of making your own olive paste.

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