|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|
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.
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.
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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