Herby Pasta with Garlic and Green Olives

Ingredients for Herby Pasta with Garlic and Green Olives

• 350g pappardelle or other wide noodle

• Koshersalt

• 60ml extra-virgin olive oil, plus more for drizzling

• 8 garlic cloves, smashed

• 1 cup finely chopped parsley

• 1 cup pitted Castelvetrano olives

• 1/4 teaspoons crushed red pepper flakes

• 3 tablespoons unsalted butter, cut into pieces

• 1 cup basil leaves

• 2 teaspoons fresh lemon juice

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Meanwhile, heat 60ml oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in colour, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavours meld.

Using tongs, transfer pasta to pot with sauce and add butter and 120ml pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.

Divide pasta among bowls and drizzle with more oil.

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