INGREDIENTS
1 lb linguine or pasta of choice
½ c coarsely chopped Castelvetrano Olives, Pitted
3 tbsp Calabrian Peppers, Chopped
⅓ c Renieris Estate Extra Virgin Olive Oil (500ml)
6 cloves garlic, finely chopped
1 lemon zested and juiced
½ c coarsely chopped Castelvetrano Olives, Pitted
3 tbsp Calabrian Peppers, Chopped
⅓ c Renieris Estate Extra Virgin Olive Oil (500ml)
6 cloves garlic, finely chopped
1 lemon zested and juiced
INSTRUCTIONS
- Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Once al dente, drain the pasta, reserving 1 cup of pasta water for later. Set aside cooked pasta.
- In a large sauté pan, add the olive oil and heat over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Next, add the lemon zest and sauté for 15 seconds. Finally, add the chopped Calabrian peppers and stir until everything is evenly incorporated.
- Add cooked pasta and castelvetrano olives and stir to combine. If a thinner sauce is desired, add a few tablespoons of reserved pasta water. Stir in the lemon juice and toss to combine. Season with salt to taste.
- Serve immediately and enjoy.
