Lunch · Mains

Pasta with Garlic, Parsley and Olives

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“Simplicity is the ultimate sophistication” Leonardo da Vinci

This is one of my favorite quotes and for me it applies to food as much as it does to other things in life. The recipe for this Pasta, from the Bon Appéttit Magazine  is exactly this, simple and very delicious and done within minutes.

Enjoy

 

Ingredients 

(Serves 4)

12 oz. (ca. 340 g) tagliatelle

1/4 cup extra virgin olive oil, plus more for drizzling

8 garlic cloves, smashed

1 cup parsley (chop finely)

1 cup big green pitted olives cut

1/4 tsp. crushed red pepper

3 Tbsp. unsalted butter, cut into pieces

1 cup basil leaves

2 tsp. fresh lemon juice

Lemon zest from 1/2 lemon

 

  • First cook the past in a big pot of salted water.
  • In the meantime heat the oil in a large pot over medium heat. Add the the garlic and cook for 5 min until golden, from time to time pressing it to the bottom of the pot.
  • Add the parsley and cook stirring occasinally until parsley releases its juices and turns dark green.
  • Add the olives and red pepper, stir and cook for another minute.
  • When the pasta is done do not drain it, transfer it with tongues into the pot with the olive, parsley mixture, add the butter and 1/2 cup of the pasta liquid. Then toss the pasta until each strand is coated and add more pasta water if necessary.
  • Add the lemon juice, zest and basil, toss and serve.

Enjoy

 

 

 

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