Ingredients
Scale
- 8 oz pasta (spaghetti or penne works great)
- 1 cup mixed olives (Kalamata and green olives are my favorites)
- 3 cloves garlic (minced)
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes (adjust to your spice preference)
- 1/4 cup fresh parsley (chopped)
- Salt and pepper (to taste)
- 1 lemon (zest and juice of 1 lemon)
- Parmesan cheese (for serving (optional))
Instructions
- Start by cooking the pasta according to the package instructions. Make sure to salt the water generously—it makes a big difference!
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 2 minutes until fragrant but not browned.
- Once the pasta is al dente, reserve about 1/2 cup of the pasta water, then drain the rest.
- Add the cooked pasta to the skillet with the garlic and oil, tossing to combine. If it looks a bit dry, add some of that reserved pasta water a little at a time until you reach your desired consistency.
- Stir in the olives, lemon zest, and juice. Mix well and cook for another 2-3 minutes to heat through.
- Finally, toss in the fresh parsley and season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan cheese, if desired.
- Prep Time: 10
- Cook Time: 15