Herby Green Olive Pasta
This well balanced pasta dish is briny with acidity and freshness.
Servings 3 people
Ingredients
- 1/2 lb pasta long (spaghetti, linguini, or bucatini)
- 5 cloves garlic minced
- 6 oz green olives castelvetrano if available
- 1/4 cup capers
- 1/2 cup basil minced
- 1 cup flat leaf parsley minced
- 1 lemon zest and juice seperated
- 4 tbsp butter
- 2 tbsp olive oil
Instructions
- While you prepare the sauce cook the pasta as per packaging in salty water. Once done, place on the side for later use.
- Add 3 tbsp of butter and all of the olive oil to a pot. Heat up on low-medium heat. Once heated add the garlic and cook on low for 3-4 minutes until garlic is soft and fragrant.
- Add capers, and olives. Careful, depending on how much caper juice you get int the pot it may splash a bit. Give a mix and cook for another 5 minutes.
- Add parsley, basil, and lemon juice and lemon zest. Simmer for 3 minutes.
- Toss in the pasta and the last tbsp on butter. Give a toss and cook for 2-3 minutes until pasta has absorbed some of the sauce.