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