Treat yourself to the fresh and flavourful taste of our Lemon Olive Capellini, a vibrant dish that combines the delicate texture of Capellini pasta with the bold, briny flavour of Pilaros Garlic Stuffed Olives. This recipe brings together the richness of Solon Extra Virgin Olive Oil, the zestiness of lemon, and the savoury bite of breadcrumbs and parmesan cheese for a truly mouthwatering meal. Let’s take you through the easy steps to create this deliciously light and satisfying pasta dish!
Ingredients:
Breadcrumbs:
- 1 tbsp unsalted butter
- 1/2 cup breadcrumbs
- 1/2 tsp lemon zest
- Salt and pepper to taste
Pasta:
- 500g Pasta Reggia Capellini
- 1/3 cup Solon Extra Virgin Olive Oil
- 2 tbsp unsalted butter
- 3 garlic cloves, chopped
- Pinch of red pepper flakes
- 375 ml Pilaros Garlic Stuffed Olives, drained
- 1 cup reserved pasta water
- 1/2 cup finely grated parmesan cheese, plus extra for serving
- 1/2 tsp lemon zest
- Juice of 1 lemon
- 1 cup parsley, chopped
- Kalas Iodized Sea Salt, to taste
- Ground black pepper, to taste
Instructions:
Prepare the Breadcrumbs: In a cast iron skillet over medium-high heat, melt 1 tbsp of butter and add the breadcrumbs. Stir constantly for 1-2 minutes until the breadcrumbs are golden brown. Season with salt, pepper, and lemon zest. Transfer to a separate dish and set aside.
Cook the Pasta: In a large pot, bring salted water to a boil for the Capellini. While waiting for the water to heat up, prepare the olive mixture.
Make the Olive Sauce: In another skillet over medium heat, add the olive oil, 2 tbsp of butter, chopped garlic, and red pepper flakes. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic. Add the drained Pilaros Garlic Stuffed Olives and continue sautéing for another 2-3 minutes, stirring frequently. Remove from heat and set aside.
Cook the Capellini: Once the water is boiling, cook the Capellini according to the package instructions. Before draining, reserve 1 cup of pasta water.
Combine Pasta and Sauce: Add the drained Capellini to the skillet with the olive mixture. Put the skillet back on medium heat and add 1/4 cup of the reserved pasta water, along with the parmesan cheese. Toss the pasta to combine. The parmesan will start to melt and create a light sauce. If it looks too dry, add more pasta water as needed.
Finish the Dish: Toss in half of the breadcrumbs, lemon zest, lemon juice, and chopped parsley. Stir until everything is evenly distributed. Adjust salt and pepper to taste.
Serve and Enjoy: Plate the Capellini, and top each serving with a sprinkle of the remaining breadcrumbs, additional parmesan cheese, and a bit more parsley for garnish. Enjoy this bright and savoury pasta dish!
Why You’ll Love It:
Our Lemon Olive Capellini is a perfect balance of zesty, savoury, and satisfying flavours. The bright lemon juice pairs wonderfully with the rich garlic-stuffed olives, while the crispy breadcrumbs add the perfect crunch to every bite. The buttery olive oil and parmesan bring a touch of indulgence, making this pasta dish a quick but elegant dinner option that’s sure to impress.
Pro Tip:
If you like a creamier texture, you can finish the pasta with a splash of heavy cream for added richness, making this dish even more indulgent! Prefer to watch than read, check out the original Reel here!
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