PASTA WITH KALAMATA OLIVES AND LEMON

PASTA WITH KALAMATA OLIVES AND LEMON image

Number Of Ingredients 10

Previous Next

1 pound dried orecchiette or similarly sized pasta
About 2/3 cup kalamata olives (pitted and halved) or 2 tablespoons capers
1/2 cup extra-virgin olive oil
Zest from 1 lemon
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste (optional)
Salt and freshly ground black pepper
About 1 pound Roma tomatoes or 1 to 2 pints cherry or grape tomatoes3 to 4 tablespoons finely chopped red onion, plus additional to taste
About 1/4 cup torn fresh basil or chopped parsley leaves
parma or feta

Steps:

Cook the pasta according to package directions. Meanwhile, in a small bowl combine the olives or capers, oil, lemon zest and juice, anchovy paste if using, salt and plenty of pepper. Set aside. If using Roma tomatoes, chop them; if using cherry or grape tomatoes, halve them. Drain the pasta and return it to the pot. Add the olive or caper mixture, the tomatoes, red onion and basil or parsley and toss to combine. Transfer to individual bowls and top with cheese. Serve immediately.