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Pasta with Kalamata Olives and Lemon Recipe

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This recipe for Pasta with Kalamata Olives and Lemon is from Recipes From Our Hearts to Your Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried orecchiette or similar sized pasta
2/3 c. kalamata olives (pitted and halved) or 2 tbsp. capers
1/2 c. extra-virgin oil
zest from 1 lemon
3 tbsp. fresh lemon juice
2 tbsp. anchovy paste (optional)
salt and freshly ground black pepper
about 1 lb. Roma tomatoes or 1 to 2 pints cherry or grape tomatoes
3-4 tbsp. finely chopped red onion, plus additional to taste
about 1/4 c. torn fresh basil or chopped parsley leaves
Parmesan, feta, or goat cheese to taste, grated or crumbled

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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