Skip to content

Linguine with Olives and Herbs

Ingredients:Linguine with Olives and Herbs
  • 1/3 cup olive oil
  • 6-8 garlic cloves - roughly chopped
  • 2 shallots - sliced
  • 1/4 cup capers - roughly chopped
  • 1 1/2 cups olives - Castelvetrano and kalamata - halved or quartered
  • 2 cups - cherry tomatoes, halved or quartered
  • 1/3 cup toasted pine nuts
  • 3 - 5 anchovies, drained and chopped (optional)
  • 1/2 - 1 tsp chili flakes
  • 12 oz linguine - cooked according to package directions
  • 1/2 cup pasta water - save before draining pasta
  • 2 T lemon zest
  • 1/2 cup freshly grated parmesan cheese + more for serving
  • 1 1/2 - 2 cups fresh herbs - basil, parsley, chives, roughly chopped + more for garnish
Preparation:

Prepare all ingredients, excluding the pasta, and set aside. Prepare pasta water with salt and have ready-to-boil pasta when making the sauce. This sauce comes together quickly once your ingredients are in place. Don’t forget to save 1/2 cup of pasta water before draining the pasta as it is used to thicken and add moisture to the sauce.

Heat a large skillet over medium heat and add olive oil to the pan. When hot add garlic, shallots and a pinch of salt and cook for 3-4 minutes. Add capers, olives, cherry tomatoes, pine nuts, anchovies and chili flakes and a pinch more salt. Cook for 5 more minutes.

In the meantime, cook your pasta per package directions, saving ½ cup of the pasta water. Place pasta in a serving bowl and toss with sauce, ¼ cup pasta water, lemon zest, parmesan and fresh herbs. Toss again and add more olive oil or pasta water for desired consistency. Taste and adjust seasoning as needed. Serve with freshly grated parmesan cheese and more herbs for garnish. Serves 4.

Serve with:

Kunde Family Winery Chardonnay - Wildwood Vineyard

Print Recipe