Olive Garlic Pasta | Recipe

Growing up when the fridge was low, my mom would mix leftover things in the fridge together, like half eaten jars of olives, olive oil, herbs and garlic + red pepper flakes (which we always had). This simple recipe is great for when you're looking to make something quick, savory and satisfying, but don't feel like spending a fortune at the grocery store.


Olive it when you call me big pappa(rdelle)

dinner on a dime.

I was not a fan of this dish when she made this dish as a kid, mostly because I hated olives— but now this is an easy go-to and one of my favorite pastas. And as for olives, I can’t get enough of them. We always have 1-2 half eaten jars in our fridge. Like mother, like daughter.


What’s In It:

  • your choice of pasta boiled al dente

  • 1.5 tbsp butter — we used avocado based butter

  • handful of olives, I love castelvetrano olives, pitted and cut and smashed in half

  • 2 slices of lemon

  • 1/2 tbsp red pepper flakes

  • 3/4 cup olive oil

  • 1/2 cup cilantro minced

  • whole clove of garlic, 4 cloves smashed, the remainder minced

How to do it:

  1. Choose your pasta, boil al dente. Drain and rinse, reserving about 1/2 tbsp pasta water.

  2. Heat pan to medium low heat with olive oil and smashed garlic cloves. Once they start to crisp + turn golden add in the minced garlic and fry for about 30 seconds. Add butter.

  3. Add pasta, olives, cilantro, red pepper flakes, lemons, salt + pepper, pasta water. Toss until evenly coated. You can also toss in additional fried garlic, because you can never have enough garlic imo.

Presto, that’s it! Dinner on a dime.

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