Spaghettini con Limone, Capperi, e Olive

While this is one of the simplest of sauces, it is packed with flavor. The briny tang of olives and capers, combined with the tartness of lemon, provides an interesting foil to the mild nuttiness of pasta and the fruity olive oil. The sauce can be prepared up to a day in advance and left at room temperature to marinate (do not refrigerate it).
Spaghettini con Limone, Capperi, e Olive
Spaghettini con Limone, Capperi, e Olive

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    lb sharply flavored green olives

  • grated zest of 1 lemon

  • 1/4

    cup extra-virgin olive oil

  • 1/4

    cup chicken stock

  • 1/3

    cup freshly squeezed lemon juice

  • 1 1/4

    tbsp drained small capers

  • 1

    large garlic clove, finely chopped

  • 2

    tsp chopped fresh thyme, or 1 tsp dried thyme

  • pinch of crushed red pepper flakes

  • salt, to taste

  • 1

    lb spaghettini

Directions

Pit and chop the olives. Combine them with all the remaining sauce ingredients in a serving bowl, adding ½ teaspoon of salt, or to taste. Bring 4 quarts of water to a boil and add 1½tablespoons of salt and the spaghettini. Cook until al dente, stirring frequently to prevent sticking. Drain the pasta, reserving some of the water, and toss with the sauce in a serving bowl. If necessary, add a little cooking water to moisten the sauce so that it is evenly distributed. Serve immediately

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: