Ricette
Ricette vegetariane
Herby Pasta with Garlic and Green Olives

Herby Pasta with Garlic and Green Olives

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This vibrant herby pasta with garlic and green olives is a testament to the power of high-quality pantry staples. By gently frying smashed garlic and a generous amount of fresh parsley in olive oil, you create a fragrant, savoury base that perfectly coats wide ribbons of pappardelle. The addition of buttery Castelvetrano olives provides a mild, nutty saltiness that balances the citrusy brightness of the fresh lemon juice.

Ideal for a quick midweek dinner, this vegetarian main dish is both sophisticated and comforting. The technique of finishing the pasta directly in the sauce with a splash of starchy cooking water ensures a glossy, restaurant-standard finish every time. Serve it simply in warmed bowls with an extra drizzle of extra-virgin olive oil for a light yet satisfying Mediterranean-inspired meal.

Ingredients for Herby Pasta with Garlic and Green Olives

350g pappardelle or other wide noodle
Sale kosher
60ml extra-virgin olive oil, plus more for drizzling
8 spicchi d'aglio, schiacciati
1 tazza di prezzemolo tritato finemente
1 cup pitted Castelvetrano olives
1/4 cucchiaini di fiocchi di peperoncino rosso tritato
3 cucchiai di burro non salato, tagliato a pezzi
1 cup basil leaves
2 cucchiaini di succo di limone fresco

How to make Herby Pasta with Garlic and Green Olives

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.