Ingredients
- 2 Tbsp fresh mint leaves
- 2 Tbsp capers, rinsed
- 1 large garlic clove, chopped (Kara always uses more)
- 1/2 tsp grated lemon zest (Kara uses more)
- 1/8 tsp crushed red pepper
- 3 Tbsp extra virgin olive oil
- 1/2 lb assorted olives (1 cup), pitted
- salt & pepper
- 1 lb spaghetti
- 1/4 cup Parmesan cheese
Preparation
Step 1
Prepare the olive-caper pesto: In a food processor, combine the mint, capers, garlic, lemon zest, red pepper flakes, and oil. Process, pulsing, until finely chopped, scraping down the sides of the bowl once or twice. Add the olives and pulse to a chunky puree, leaving some of the olives coarsely chopped. Transfer to a large serving bowl and season with salt and pepper.
Cook the pasta, until al dente. Drain well, reserving 1/4 cup of the pasta water.
Toss the pasta with the olive pesto, adding some of the reserved pasta water (Kara uses lemon juice), 1 Tbsp at a time, if the mixture seems dry. Sprinkle with the Parmesan, transfer to large shallow bowls, and serve.
I omit the olives ('cuz I don't like them) and cook up some chicken in a bit of olive oil and add that to the pasta. I also add some fresh lemon juice instead of the pasta water to help loosen everything up.