Best Pasta With Kalamata Olives And Lemon Recipes

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

PASTA WITH LEMON AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

PAPPARDELLE PASTA WITH OLIVES, THYME, AND LEMON

Steps:

• Bring a large pot of water to a boil. Add salt and pappardelle, and cook until pasta is al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.
• While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
• Add pasta, and toss to combine. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.

15-MINUTE MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
• While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
• Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.