About the Recipe
When you sauté green olives and garlic in butter, the results are magical. The olives warm and soften, and the garlic infuses the fat with its rich fragrance, creating an easy, flavorful pasta sauce that rivals any restaurant dish. A splash of lemon juice adds acidity for balance, and each portion is finished with freshly ground pepper and generous shavings of Parmesan.
It’s the kind of dinner that feels like a treat to eat, and yet it pretty much came straight from your pantry. That’s a serious win in my book.
Ingredients
12 oz. pappardelle or other wide noodle
Kosher salt
¼ cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed
1 cup finely chopped parsley
1 cup pitted Castelvetrano olives
¼ tsp. crushed red pepper flakes
3 Tbsp. unsalted butter, cut into pieces
1 cup basil leaves
2 tsp. fresh lemon juice
Preparation
Step 1
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Step 2
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Step 3
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Step 4
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