Olive Garlic Pasta | Recipe

Growing up when the fridge was low, my mom would mix leftover things in the fridge together, like half eaten jars of olives, olive oil, herbs and garlic + red pepper flakes (which we always had). This simple recipe is great for when you're looking to make something quick, savory and satisfying, but don't feel like spending a fortune at the grocery store.

Olive it when you call me big pappa(rdelle)

dinner on a dime.

I was not a fan of this dish when she made this dish as a kid, mostly because I hated olives— but now this is an easy go-to and one of my favorite pastas. And as for olives, I can’t get enough of them. We always have 1-2 half eaten jars in our fridge. Like mother, like daughter.

What’s In It:

• your choice of pasta boiled al dente

• 1.5 tbsp butter — we used avocado based butter

• handful of olives, I love castelvetrano olives, pitted and cut and smashed in half

• 2 slices of lemon

• 1/2 tbsp red pepper flakes

• 3/4 cup olive oil

• 1/2 cup cilantro minced

• whole clove of garlic, 4 cloves smashed, the remainder minced

How to do it:

1. Choose your pasta, boil al dente. Drain and rinse, reserving about 1/2 tbsp pasta water.

2. Heat pan to medium low heat with olive oil and smashed garlic cloves. Once they start to crisp + turn golden add in the minced garlic and fry for about 30 seconds. Add butter.

3. Add pasta, olives, cilantro, red pepper flakes, lemons, salt + pepper, pasta water. Toss until evenly coated. You can also toss in additional fried garlic, because you can never have enough garlic imo.

Presto, that’s it! Dinner on a dime.