Olive Pasta

A quick and delicious pasta dish packed with olive flavor, brightened by lemon, and enriched with nutty Parmesan cheese.

By @eitan

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 0 Kosher salt to taste
• 1 lb bucatini
• 0.25 cup extra virgin olive oil
• 0.25 cup butter
• 4 cloves garlic sliced
• 1 cup Castelvetrano olives pitted and halved
• 1 teaspoon Calabrian chili paste
• 0.5 cup pasta water reserved
• 0.67 cup Parmesan cheese grated
• 1 lemon zest and juice
• 0.75 cup basil leaves chopped
• 0 freshly cracked pepper to taste
• 0 toasted breadcrumbs

Instructions

1. Boil a large pot of salted water and cook the bucatini according to package instructions until al dente.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. Add sliced garlic to the skillet and cook until fragrant, about 1 minute.
4. Stir in the halved Castelvetrano olives and Calabrian chili paste, cooking for an additional 2-3 minutes.
5. Reserve about 1/2 cup of the pasta water and drain the pasta.
6. Add the drained pasta to the skillet with the olive mixture. Add the reserved pasta water, Parmesan cheese, and lemon zest and juice. Toss to coat.
7. Add chopped basil leaves and season with kosher salt and freshly cracked pepper, to taste.
8. Serve pasta topped with toasted breadcrumbs for added texture.