Green Olive and Artichoke Pasta with Parsley and Lemon
Ingredients
250 grams spaghetti
5 small cloves garlic, finely chopped
1 -14 ounce can of artichokes, drained and roughly chopped
½ cup pitted castelvetrano olives, roughly chopped
¾ cup freshly chopped parsley
¼ cup extra virgin olive oil
2 anchovies (optional)
1 tbs aleppo chili or chili flakes
1 lemon zested and juiced
2 cups grated parm, plus more to garnish
Kosher salt to season pasta water- taste to make sure it’s salty when you season
Directions
Bring a large pot of water to boil and season heavily with kosher salt. When the water is boiling add in the pasta.
Make the sauce. In a large saucepan heat up ¼ cup extra virgin olive oil. Add in the garlic, anchovies, and aleppo chili. Sauté for a couple minutes on medium/low to melt the anchovy away and to get a little color on the garlic. Add in the artichokes and olives and sauté on medium heat until lightly golden. Keep to the side until the pasta is ready.
When the pasta is al dente, place directly into the saucepan with 1 cup pasta water, grated parm, lemon zest, lemon juice and mix well until a sauce starts to form. Add more pasta water if it needs to get a bit saucier. Toss to fully mix together and plate. Finish with more parm and Aleppo chili and enjoy!
