Olive and lemon pasta

This dish is bursting with lemony deliciousness – add some fresh chilli for a bit of a kick.

Less than 30 minutes

Serves 3-4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 packet (500g) tagliatelle
  • ½ packet (100g) olives of choice
  • 1 tsp (5ml) dried chilli flakes
  • 3 sprigs fresh thyme or origanum
  • ¼ cup (60ml) good-quality olive oil
  • Grated peel of 2-3 lemons
  • ¾ cup (100g) grated parmesan
  • Handful fresh parsley
  • Salt and milled pepper

Method:

  1. Cook tagliatelle according to packet instructions. 
  2. Drain and reserve ¼ cup (60ml) pasta water. 
  3. Fry olives, chilli flakes and thyme or origanum in a little oil until fragrant. 
  4. Whisk together reserved pasta water, olive oil and grated lemon peel. 
  5. Toss mixture through cooked pasta along with olives, parmesan and parsley. 
  6. Season and serve.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Sour fig jam

Sweet and tangy! Enjoy as part of a cheeseboard or generously spread on freshly baked scones.

Asian braai veggie platter

The braai gives the vegetables a smokiness, while the sauce gives it an extra flavour punch! This sauce also works well with red meat, chicken and fish.

Salmon, dill and potato gratin

Don’t spend a fortune on salmon. You only need a little bit of salmon to make this dish, or save even more by making it with tinned salmon.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.