pasta with black olives

Special equipment • food processor

ServeS 4

Ingredients:

1 cup (200g) pitted black olives, such as Kalamata

2 garlic cloves

finely grated zest and juice of 1 lemon

2 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

12oz (350g) dried linguine or spaghetti

handful of finely chopped flat-leaf parsley

handful of fresh basil leaves, torn into shreds

scant 1oz (25g) chunk of Parmesan cheese, shaved with a vegetable peeler

Method:

1 Combine the olives, garlic, lemon zest, and lemon juice in a food processor and pulse until chopped. With the motor running, add the oil until the mixture forms a smooth paste. Transfer to a bowl. Taste and season with pepper and salt.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Add the parsley and basil, and toss again. Toss the olive paste into the pasta, or spoon it over the top. Shave Parmesan over all and serve.

pasta with black olives