Splcy Lemon Olive Recipe
Ingredients
| Pasta | 500 Gram, dried | |
| Extra virgin olive oil | 5 Tablespoon | |
| 2 wide strips thinly pared lemon rind | ||
| Anchovy fillets, | 50 Gram, drained | |
| Pitted black olives | 15 , sliced | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/2 tsp crushed chilli flakes | ||
| Salt, black pepper | ||
| Chopped | 4 Tablespoon | |
| Freshly grated pecorino romano to serve | ||
Directions
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, heat oil in a large frying pan.
Add lemon rind and cook over low heat until sizzling, 2 minutes.
Add anchovies and cook, stirring constantly, until disintegrated, 2-3 minutes.
Add olives, garlic and chilli flakes.
Cook until fragrant, 2 minutes.
Add salt and pepper to taste.
Remove and discard lemon rind.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with parsley to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with pecorino.
While pasta is cooking, heat oil in a large frying pan.
Add lemon rind and cook over low heat until sizzling, 2 minutes.
Add anchovies and cook, stirring constantly, until disintegrated, 2-3 minutes.
Add olives, garlic and chilli flakes.
Cook until fragrant, 2 minutes.
Add salt and pepper to taste.
Remove and discard lemon rind.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with parsley to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with pecorino.
Chef
