Description
A bold and briny pasta inspired by classic martini flavors, featuring spaghetti tossed with green olives, capers, garlic, lemon zest, olive oil, and parmesan cheese for a vibrant and savory dish.
Ingredients
Scale
- 12 ounces spaghetti
- 1 cup sliced green olives
- 2 tablespoons capers, drained
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- While the water heats, slice the olives, mince the garlic, zest and juice the lemon, and chop the parsley.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Add the hot spaghetti directly to the skillet with the garlic oil. Stir in sliced olives, capers, lemon zest, lemon juice, salt, and black pepper.
- Toss everything together, adding a splash of reserved pasta water as needed to create a light, silky sauce.
- Cook together for 2 to 3 minutes over medium low heat to allow flavors to meld.
- Remove from heat and stir in grated parmesan and chopped parsley.
- Serve warm with extra parmesan if desired.
Notes
- Taste before adding extra salt, as olives and capers are naturally salty.
- Reserve pasta water to help emulsify the sauce and coat the spaghetti evenly.
- Use freshly grated parmesan for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg